Recipe for Mini Tarts with Green Vegetables, Ricotta Cream, and Small Bacon Pieces.

For the dough: in a large bowl, mix the flour and hazelnut powder.

Add the butter, cut into cubes. Using your fingers, incorporate the butter into the flour and hazelnut powder mixture.

Then mix the egg and milk before adding them to the dough. Combine everything to obtain a smooth dough. Cover with film and set aside in the fridge for at least half an hour.

Once the dough is well-chilled, preheat your oven to 220°C. Flour your workspace so you can roll it out and cut it to the size of your tartlet pans.

Grease the pastry into the molds and then bake the pastry blind, making sure to cover it with small heavy objects so that your tart shells stay nice and hollow (I use dry white beans). After 15 minutes of baking, your tart shells are ready!

For the ricotta cream: mix together the cream, ricotta, olive oil, salt, and pepper until you achieve a smooth and homogenous cream, then set aside in the refrigerator.

For the garnish: cook your vegetables separately in the broth. For the broccoli: 10 minutes of cooking, 10 minutes for the snow peas, 3 minutes for the green peas, and 10-15 minutes for the green beans. To preserve the vibrant green color of the vegetables, rinse them under cold water immediately after removing them from the broth. Then cook the bacon until it is lightly browned.

To finish Assembly: in each tart shell, place a bit of ricotta cream, some vegetables, then bacon bits.