Tart

refrigerated pie crust • ricotta cheese (about 300 grams) • coarsely chopped almonds (about 100 grams) • large eggs • –5 fresh figs • prosciutto (about 150 grams) • Salt, to taste • Black pepper, to taste

whole wheat flour (250 grams) • almond flour (50 grams) • oil (50 ml) • brown sugar (150 grams) • vanilla powder • cinnamon or gingerbread spice mix • eggs • small pinch of baking powder • Red fruit jam • For garnish sliced almonds

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

puff pastry • radicchio • cooked ham (about 100 grams) • gorgonzola cheese (about 100 grams) • heavy cream (about 100 grams) • egg • Salt, to taste • Olive oil, to taste • Cutting board • Knife • Skillet • -inch round baking pan (28 cm) •

round sheet puff pastry • brie cheese (150 g) • sliced speck (50 g) • speck cut into matchsticks (50 g) • egg yolk

round sheet of pie crust (pasta brisée) • Golden Delicious apples • brown sugar (about 38 grams) • brandy (about 30 ml) • ground cinnamon (about 8 grams) • Powdered sugar,

hemp flour (100 grams) • chickpea flour (100 grams) • coconut flour (50 grams) • packed brown sugar (50 grams) • unsalted butter (50 grams) • eggs • salt • sheep's milk ricotta (500 grams) • powdered sugar (50 grams) • chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

(about 1 cup) gluten-free all-purpose flour • eggs • vegetable oil (80 ml) • plus 1 tablespoon heavy cream (90 ml) • instant baking powder • grated Parmesan cheese (60 grams) • Salt and pepper, to taste • small piece of butter, for greasing the pan • zucchini • leek • Olive oil, • Salt and pepper, to taste •

phyllo dough (depending on size) • carrot • radicchio • peas (about 60 ml) • cherry tomatoes • lacinato kale (Tuscan kale) • radishes • zucchini • cucumber • cream cheese (about 150 grams) • orange (zest only) • Salt and black pepper, to taste •

round sheet of puff pastry • medium red onion • brown sugar • Olive oil, salt, and thyme to taste

yellow onions • potatoes • semolina flour (about 30 grams) • Herbs of your choice • refrigerated puff pastry • Olive oil • cheese, such as provolone, mozzarella, brie, fresh farmer’s cheese, or feta (about 300 grams)

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

potatoes • chickpea flour (about 80 grams) • beer (about 300 grams) • salt • coconut cream • phyllo dough • nutritional yeast flakes • Rosemary • Black pepper • Olive oil • Cherry tomatoes

quick dough or pie crust (about 400 grams) • tomato purée (about 200 grams) • level tablespoons grated Parmesan cheese • large tomatoes • carrots • zucchini • potato • onion • lemon • yellow bell pepper • eggplant • olive oil, •

water (500 g) • coarse salt • cornmeal (125 g) • pesto • ricotta cheese • Arugula, • tomatoes • ball fresh mozzarella cheese • Walnuts,

For the crust • puffed rice (60 grams) • chopped almonds (75 grams) • white chocolate (180 grams) • For the tropical cream • mixed mango, pineapple, melon, and passion fruit pulp (550 grams) • large lemon, zest and juice • milk (240 ml) • eggs • sugar (120 grams) • cornstarch (30 grams) • powdered gelatin (8 grams) •

egg yolks (about 5 yolks) (100 grams) • sugar (140 grams) • cornstarch (30 grams) • rice starch (20 grams) • milk (350 ml) • heavy cream (150 ml) • vanilla bean • lemon peel (untreated) • butter (30 grams) • rice flour (150 grams) • potato starch or cornstarch (100 grams) • sugar (80 grams) •

round sheet whole wheat puff pastry • frozen spinach cubes • chickpeas (about 1 1/2 cups or 250 grams), drained • Salt • turmeric • Olive oil • Red pepper flakes • (18 cm) baking pan • Water

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •

all-purpose flour (about 300 grams) • medium eggs • sugar (about 100 grams) • cold unsalted butter (about 100 grams) • Zest of 1 organic lemon • figs, peeled (about 800 grams) • sugar • unsweetened cocoa powder • walnut halves, shelled and chopped (about 50 grams) • ground cinnamon, or just a pinch if you prefer a milder flavor (the original recipe uses 2 teaspoons) • Juice of half a lemon • Powdered sugar for dusting

For the shortcrust pastry: • all-purpose flour (250 grams) • unsalted butter, softened (100 grams) • sugar (100 grams) • Zest of half a lemon • vanilla powder or 1/2 teaspoon vanilla extract • whole egg plus 1 egg yolk • For the pastry cream: • whole milk (500 grams) • egg yolks • sugar (130 grams) • cornstarch (50 grams) •

all-purpose flour (about 300 grams) • sugar (about 100 grams) • eggs • sunflower oil (about 100 grams) • baking powder (half a packet) • salt • vanilla sugar or 1 teaspoon vanilla extract • Fig jam

round sheet puff pastry • eggs • frozen spinach • garlic clove • Black pepper • Extra virgin olive oil • Iodized salt

sugar (100 grams) • sunflower oil (80 grams) • large egg • lemon juice (17 grams) • salt • grated lemon zest • all-purpose flour (270–280 grams) • baking powder • Cherry jam,

plus 1 tablespoon unsalted butter (125 grams), cold • all-purpose flour (250 grams) • large egg • granulated sugar (125 grams) • Vanilla extract (or another flavoring of your choice) • egg yolks • mascarpone cheese (250 grams) • granulated sugar (40 grams) • Unsweetened cocoa powder • peanuts (100 grams) • granulated sugar • Water

all-purpose flour (150 grams) • sugar (130 grams) • milk (100 ml) • eggs • sunflower oil (80 ml) • Vanilla extract • baking powder (half a packet, about 8 grams) • milk (400 ml) • egg yolks • sugar • all-purpose flour • Zest of an organic lemon •

For the shortcrust pastry • all-purpose flour (500 grams) • potato starch (50 grams) • unsalted butter, at room temperature (315 grams) • almond flour (125 grams) • granulated sugar (315 grams) • large eggs (about 1/2 cup or 125 grams) • salt • Vanilla • white chocolate (50 grams) • For the Pastiera Cream, use half the usual amount • Orange marmalade, •

For a 9-inch (22 cm) tart pan: 1 3/4 cups all-purpose flour (230 g), 2 egg yolks, 9 tablespoons unsalted butter (130 g), Pinch of salt, 1/2 cup sugar (100 g), Lemon zest • whole milk ricotta (200 g), 3 1/2 oz buffalo milk ricotta (95 g), 1 cup powdered sugar (130 g), Vanilla extract to taste, Cinnamon to taste, 2 eggs, Pine nuts to taste, Raisins to taste, Candied fruit and citron to taste, Powdered sugar for dusting

crust • tarallucci crackers with olive oil (about 225 grams) • unsalted butter (about 110 grams) • filling • crescenza or burrata cheese (about 400 grams) • cherry tomatoes (about 500 grams) • tablespoons pesto • Olive oil, salt, oregano • Fresh basil leaves for garnish