Veal Bone Marrow Custard Tart
Chanterelle Escabeche, Sour Cherries, Loomi, Fresh Herbs
Chef Andrew Whitcomb of Lex Yard at Waldorf Astoria | New York, NY
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Chanterelle Escabèche:
400 grams chanterelle mushrooms, rinsed
Kosher salt
250 grams Sherry vinegar
100 grams olive oil
100 grams white verjus
3 grams allspice
3 grams coriander seeds
2 bay leaves
1 shallot, halved
1 clove garlic, crushed
1 sprig fresh thyme
Pâte Foncée:
250 grams all-purpose flour
5 grams granulated sugar
2½ grams kosher salt
125 grams unsalted butter, cubed
50 grams whole eggs
Veal Bone Marrow Custard:
160 grams cream cheese
100 grams harvested veal bone marrow
90 grams whole milk
30 grams unsalted butter
20 grams sour cream
5 grams granulated sugar
10 grams cornstarch
2 whole eggs
To Assemble and Serve:
Yield: 1 serving
Ground loomi
10 grams halved sour cherries
Fresh chervil
Opal basil
Purslane
METHOD
For the Chanterelle Escabèche:
In a mixing bowl, season mushrooms with salt. Rinse and pat dry. Transfer to an airtight container and set aside. In a small saucepan over medium-low heat, bring all remaining ingredients to a simmer. Pour over mushrooms to submerge. Let cool to room temperature. Cover and refrigerate overnight.
For the Pâte Foncée:
Heat oven to 330°F. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt. Mix until just combined. Working in batches, add butter, mixing after each addition, until a coarse crumble-like consistency is achieved. Add eggs. With the machine running on low speed, stream in 40 grams cold water. Mix until just incorporated. Transfer to a floured work surface and knead until dough is smooth and elastic. Wrap tightly in plastic wrap and refrigerate until chilled. Once chilled, place on floured work surface and roll to ¼-inch thickness. Press into greased tart shell. Trim and freeze 10 minutes. Dock dough and bake 15 minutes. Let cool.
For the Veal Bone Marrow Custard:
Heat oven to 425°F. In a double boiler over medium heat, combine cream cheese, bone marrow, milk, butter, sour cream, and sugar. Using an immersion blender, purée mixture until smooth. Cook until mixture reaches 130°F. Add remaining ingredients. Blend until smooth. Continue to cook until mixture reaches 140°F and is thick enough to coat the back of a spoon. Strain through a fine-mesh sieve. Pour into par-baked Pâte Foncée shell. Bake 12 minutes, or until custard is set and lightly browned. Let cool on a wire rack.
To Assemble and Serve:
Cut 1 slice Veal Bone Marrow Tart and place on a clean work surface. Dust with loomi. Transfer to a small serving plate. Top with 10 grams Chanterelle Escabèche and sour cherries. Finish with herbs.
