DESSERT BUFFETS

Key Lime/Coconut Tart

(filled with a key lime curd topped with a coconut cream and toasted coconuts)

Fresh Fruit Tart

(filled with vanilla pastry cream, topped with arrangement of fresh fruit)

Bourbon Pecan Tart

(topped with Makers Mark Chantilly and toasted pecans)

Banana Caramel Chocolate Rum Tart

(filled with a Myers rum ganache, topped with a milk chocolate Chantilly and bruleed banana)

S’mores Tart

(graham cracker tart with a dark chocolate ganache, topped with a torched marshmallow)

Gianduja Tart

(filled with nutella and gianduja ganache, topped with caramelized hazelnut)

Deconstructed Lemon Curd Tart

(with blueberry compote and topped with a vanilla bean Chantilly)

Dark Chocolate Mousse

(with salted caramel and a cocoa nib streusel)

PB&J Shooters

(filled with berry compote and peanut butter mousse topped with a shortbread cookie)

Coconut Tres Leche

(with a mascarpone whip, topped with a passion fruit sphere and an almond tuile)

Vanilla Bean Panna Cotta

(with honey tuile, macerated strawberries and a ginger snap crumble)

Black Forest Mini Cakes

(chocolate cake, chocolate Chantilly with macerated cherries)

Classic Tiramisu

(lady fingers soaked in marsala espresso with a mascarpone cream and cocoa powder)