Classic Find Foods
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REMINDER:
The cut off time for Non-Credit Customers is 12PM for the next day delivery from Tuesday to Friday

Bergamot Curd and Olive Oil Ganache Tarts

10th July 2023

Recipes Inspirations

This recipe is created by Rebecca Pigoni, the 2022 Creative Tartelettes contest winner.

Using HUG Round Filigrano Butter Dessert Tartelettes, you can create delicious and uniform tartlets that are perfect for banquets, buffets and afternoon tea.

The tangy and rich bergamot curd is balanced by the velvety smooth olive oil and white chocolate ganache and topped with light meringue to make a truly stunning dessert. They are perfect for your summer menus!

Ingredients:

Bergamot curd

  • 50 g bergamot purée
  • 115 g butter (cold)
  • 70 g sugar
  • 220 g whole egg, pasteurised
  • 1.5 pieces gelatine
  • 10 pieces HUG Round Filigrano Butter Dessert Tartelettes, 5.3 cm

Olive oil ganache

  • 50 g olive oil, cold pressed
  • 100 g white couverture chocolate
  • 50 g butter
  • 70 g cream

Meringues

  • 75 g egg white, pasteurised
  • 50 g sugar (1)
  • 50 g sugar (2)
  • 50 g sugar (3)
  • 1 pinch salt

Method:

Bergamot curd

  1. Soak the gelatine.
  2. Heat the sugar, bergamot purée and egg to boiling point, stirring until the cream begins to thicken.
  3. Leave the mixture to cool a little.
  4. Fold the gelatine into the cream whilst still warm.
  5. Pour the cream into a deep container and mix in the cold butter with a hand blender.
  6. Pass through a sieve and fill a pastry bag with the mixture.

Olive oil ganache

  1. Melt everything together, strain, pour into a dish and blast chill.
  2. If necessary, mix in a food processor or Thermomix until creamy.
  3. Fill a pastry bag with the mixture and refrigerate.

Meringues

  1. Beat the egg whites, salt and sugar (1) until frothy.
  2. Slowly add the sugar (2).
  3. Blend the sugar (3) into the egg whites.
  4. Fill a pastry bag with the mixture.
  5. Arrange the olive oil ganache (15 g) in the tartelette.
  6. Pour the bergamot curd (18 g) into the tartelette (up to the edge).
  7. Spread the meringue mixture (16 g) over the top of the tartelette. Ideas for trimmings
  8. Flame before serving.

Our happy customers

  • Anshu Anghotra profile image
    Anshu Anghotra
    Classic Fine Foods has been absolutely fantastic, I’ve worked with them for years now.  Classic has never disappointed and the customer service is always great.  Classic can always be counted upon, especially when it comes to quality. it’s not very often we come across fabulous suppliers like Classic.
  • Pascal Aussignac profile image
    Pascal Aussignac
    Classic Fine Foods has always been a long-term partner and the Gascon teams are delighted to work together with them.
  • Elissavet Kermanidou profile image
    Elissavet Kermanidou
    Classic Fine Foods is the main supplier for all the pastry ingredients I use. They always supply us with top quality ingredients , providing very good customer service and sourcing bespoke items for us. 
  • Benoit Blin profile image
    Benoit Blin
    Classic Fine Foods is a great company to work with. It supplies high-quality produce and it is full of very enthusiastic and passionate people eager to promote and help develop all sides of the food industry.
  • Ollie Dabbous profile image
    Ollie Dabbous
    I’ve been working with Classic Fine Foods for several years now. Fantastic customer service & range of products: everything from bread flour to blueberry vinegar.
  • Roger Lomas profile image
    Roger Lomas
    Classic Fine Foods has always been top quality for the whole of my career and it’s really exciting with the way they’re moving forward as a company. The products are world class and their team JP and Customer Service are outstanding and always on the end of the phone. Been working with JP for over 10 years now and it really shows that I couldn’t do my job without him or Classic Fine Foods. An exciting future to be involved in for sure.
  • Nicolo Bolognesi profile image
    Nicolo Bolognesi
    Classic Fine Foods delivers exceptional quality and service every time. Their team is reliable and knowledgeable—especially our Account Manager, Kiana, who’s been incredibly attentive and supportive. They’re more than a supplier—they’re a true partner in our kitchen.
  • Veronica profile image
    Veronica
    I like to work with Classic Fine Foods because they sustain my creativity providing all the products that I need.
  • Francesco Chiarelli profile image
    Francesco Chiarelli
    Classic Fine Foods has been consistently excellent. Our Account Manager Kiana always recommends top-quality products that suit our needs perfectly, and their caviar is some of the best you’ll find in London. Caviar Specialist Faustine brings a perfect mix of professionalism and warmth to every interaction. I highly recommend them for their outstanding service and attention to detail.
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