It's that time of year when fresh citrus starts flooding into our craft kitchen. We hand make and roll our almond tart crust into 4" diameter tart pans. They're the perfect single portion size, or you can share one if you just need a taste. We start with fresh eggs and sugar to make the base of the Meyer Lemon Sabayon. The sabayon is gently cooked over steam as the fresh squeezed Meyer Lemon juice is slowly added and the mixture is whipped by hand. After the sabayon cools, we pipe our almond crust tart shells full of the Meyer Lemon Sabayon and serve them to you.
This order is for four (4) tarts made in 4" diameter tart forms.