Bone Marrow Tart | Recipe

Makes 30 tarts

Bone marrow, bone broth, all bone everything – there’s a new food obsession and we’re excited to share this primal brain food with you. If you’re interested in a sultry addition to your next event, we highly recommend Chef Adam Starowicz’s Bone Marrow Tarts.

From being a nutritional resource through ancient history to finding its way onto Michelin Star restaurant menus all over the world, there’s an allure behind bone marrow that fuels our appreciation for this ingredient.  We invite you to indulge in the bone frenzy with this modern twist on an old-school Pennsylvania Dutch recipe. Perfectly paired with an artisan dry cider, Saison style beer or Belgian farmhouse Red Ale.

Before you get started, visit your local butcher shop to purchase your bone marrow. Next, click here for a tutorial on how-to prepare and why you should!


30 Small Vol-au-Vent or tart shells

9 Whole Eggs

1 Cup Bone Marrow, reserve additional pieces for garnish

1qt Cream

1 Cup Milk

1 Bay Leaf

½ Cup Grated Parmesan Cheese


Heat bone marrow, cream, milk, bay leaf and parmesan cheese to a boil. Remove bay leaf, pour mixture into a blender and bring to full speed. Once the blender is on high, add the eggs and blend for an additional 30 seconds. Pour the mixture into the tart shells and bake at 350F until set, for approximately 6 minutes. Garnish with dill and serve warm.


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