This caramel pecan tart is sold at the cafe, but for fun I decided to doctor it up as a plated dessert. This tart is paired with ricotta cake chunks, ricotta orange "skin" , and raspberry vanilla ice cream. The skin is the top layer of the ricotta cake, and baked again to achieve a crunchy and delicate citrus bite, reminiscent of a wafer. The actual tart is deliciously salty, nutty, chewy and sweet. Complex on its own, but even better with other contrasting flavors and textures. Good raspberries can still be found at the market, but as they are organic, they spoil quickly. What I like to do is freeze them in a plastic pint container. When they are completely frozen, I shake the container quickly, breaking up what was once delicate raspberries into perfect individual "kernels." It's the best way to preserve a little bit summer.