Eye Candy: Tristar Strawberry–Blond Chocolate Tarts with Marshmallow and Lemon Verbena

At last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay with flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, pastry chef Stephen Collucci from New York City's renowned Colicchio & Sons served these stunning treats: bite-sized tarts made with tristar strawberries, Valrhona dulcey blond chocolate, marshmallow, and lemon verbena. They were almost too pretty to eat—but, rest assured, not a single one went to waste.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by David Chow.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.