Sourdough Pastry Tart Shell

• Organic Artisan Baker's Craft (Central Milling): Forms the base of our croissant dough.
• 83% European-style Butter (Glenview Farms): Provides richness and softness to the base croissant dough, while also being necessary for the lamination process.
• White Granulated Sugar (C&H): Sweetens the dough slightly, while also assisting in the final color as the dough browns during the bake.
• Harriet: Serves as the primary leavening agent and source of fermentation for the dough.
• Salt (Cargill): Balances the sweetness and enhances other flavors.

Mascarpone Filling

• Mascarpone Cheese (Belgioioso): The primary component, providing a rich, creamy texture and subtle flavor.
• Powdered Sugar (C&H): Sweetens the filling while maintaining a smooth consistency.
• Strawberry Jam (Jarvis Jam): Adds a fruity hint and sweetness to the filling.
• Vanilla Extract (Mount Hope): Enhances the overall flavor profile with its aromatic qualities.
• Salt (Cargill): Balances the sweetness and enhances other flavors.

Topping and Decoration

• Strawberry Jam (Jarvis Jam): Adds a bright, sweet, and tart fruity flavor to the base of the tart shell, while also preventing the cream from soaking into the shell.
• Assorted Fresh Fruit: Provides vibrant colors, fresh flavors, and visual appeal. The selection of fruit may differ each day depending on what is available and fresh.
• Neutral Glaze (Hero): Made from simple syrup and hot water, it gives a glossy finish to the fruit topping, preventing the fruit from drying out over time.

Why is this product priced at its current level? What makes it special?

• It takes significantly more labor to prepare. On top of the already-challenging process to make the base sourdough croissant dough, which must be shaped carefully into the baking molds, the mascarpone filling, the glaze, and fruit preparation are also significant prep tasks and involve additional workflows and cleanup. The assembly process, including spreading the jam layer, piping the mascarpone filling, arranging the fresh fruit, and applying the glaze, requires extra care and attention to ensure an attractive, clean final presentation.
• It is a larger portion. Unlike our other current pastry offerings, this larger item uses a higher amount of quality ingredients and is meant to be shared. 
• We source high-quality ingredients from established brands. Whether it is the organic flour in our dough, European-style butter for richness, the mascarpone cheese for the filling, or the handcrafted jam from Jarvis, we make it a point to elevate the quality of our product as much as possible. 

How long can this product remain at room temperature and still be safe to consume?

• We don't recommend storing this product at room temperature longer than 4 hours. We only put out small batches in our displays to avoid excessive spoilage. Due to the mascarpone cheese filling and fresh fruit topping, there is a risk of spoilage if left out for extended periods of time.

Can I refrigerate this product?

• While this tart is best enjoyed fresh, refrigerating it does preserve the product to be safely consumed for 2-3 days. However, refrigerating it for long periods may cause the croissant-based shell to become less crisp. The mascarpone filling, being made without artificial stabilizers, may slightly change in texture over time. For the best experience, we recommend consuming the tart within 1-2 days of purchase and storing it in the refrigerator until ready to consume.

• Always display a sample of the product in the pastry display. This should ideally be placed on an elevated plate or board to stand out in the display above other products.
• Do not stack these products on top of one another. It will ruin the details in the fruit decoration, smear glaze, and cause the pastry to flake excessively.
• Handle these products carefully. It is significantly heavier and more unwieldy than our other products.
• Store these in the refrigerator until ordered.
• Package these in an 8" x 8" pastry box lined with parchment paper. 
• Log the temperature and the time in the TCS (time/temperature control for safety) log along with the pizza for the day.