Meyer lemon Rose Marmalada Tart Recipe

Meyer Lemon Rosé Marmalade Tart Recipe
Sable Dough
180 g unsalted butter, cut into small cubes, softened
360 g all-purpose flour
140 g confectioner’s sugar
Pinch of salt
50 g ground almond flour
75 g whole eggs
Preheat the oven to 160°C. In an electric mixer, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs until it forms a ball. Roll the dough to 2.5 mm between two sheets of parchment paper, cover in cling film, and refrigerate for 20 minutes. Butter the tart molds and cut dough to
fit. Pierce bottom with a fork. freeze for at least 1 hour before baking for about 15 minutes until lightly golden.
Akaka Falls Farm Meyer Lemon Rosé Marmalade Filling 264 g sweetened condensed milk 2 large egg yolks
75 g Akaka Falls Farm Meyer Lemon Rosé Marmalade Preheat oven to 150°C. In the bowl of a stand mixer, place egg yolks and milk and mix at a low speed until smooth. Add marmalade and blend until smooth. Pour mixture evenly into already cooked tart shells and bake for 5-8 minutes or until only slightly soft. Refrigerate for at least 1 hour before serving.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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