Ingredients
Directions
- 1
Toast the bone marrow at 200 degrees Celsius for 30 minutes.
- 2
Take the marrow out of the bone and weigh 40 grams into a blender.
- 3
Add the beef stock, squid ink, sugar, egg yolk, and salt to the blender and blend until smooth.
- 4
Pour the flour on your worktop and add the marrow mixture. Knead it into a nice dough.
- 5
Let the dough rest in your fridge for at least 1 hour.
- 6
Roll out the dough and cut it with a round cutter.
- 7
Place the discs on your tartelette mold and press the top half on there.
- 8
Cut any excess dough off and bake at 150 degrees Celsius for around 50 minutes.
- 9
Use a microplane to trim the sides.
