Bone marrow tartelette

Place the bone marrow on a metal tray and toast it at 200 degrees Celsius for 30 minutes. You can also do this on a barbeque for a good smokey flavor. Then let it cool down for 5 minutes before taking the marrow out of the bone. Weigh 40 grams into a blender and also add the beef stock, the squid ink, the sugar, the egg yolk and the salt. Blend it till smooth. Then pour the flour on your worktop and make a well in the middle. Fill it with the marrow mixture. Now mix it and then knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Now cut it with an round cutter. Place the dough on your tartelette mold and press the top half on there. Then cut any excess dough off using your cutter and while putting some pressure on the mold bake it at 150 degrees Celsius for around 50 minutes. Once baked use a microplane or a fine grater to trim the sides. Then you can keep them covered for later. Here I serve it with a nice beef tartare that’s seasoned with chives, tomato ketchup, tabasco, Worchester sauce, cappers, salt and pepper and olive oil. The bottom of the tartelette is filled and then I pipe some marrow mayonnaise on top and decorate it with nasturtium leaves, sorrel leaves, zalotti blossom, alisium flowers and marigold leaves.