Yuzu lemon tart, almond and red fruit Cigarillo biscuits

To accompany your dessert

4 peoples 20 minutes preparation 15 minutes cooking


4 jars of Marie Morin yuzu lemon tart

2 tablespoons of ground almonds

2 tablespoons of caster sugar

2 tablespoons of red fruit purée (fresh or frozen)

40 g of semi-salted butter

2 sheets of filo pastry

Step 1

Preheat the oven to 180°C (th.6). Melt the butter, then in a bowl, mix the ground almonds the caster sugar and red berries.

Step 2

Unfold the circle of filo pastry, butter the entire surface and cut it in half before spreading 3 spoonfuls of the previous mixture at the top of the rounded parts. Roll into a cigarette shape. Repeat with the second filo pastry sheet.

Step 3

Place on a tray covered with baking paper. Coat the cigarillo biscuits with melted butter. Cook until slightly brown.

Step 4

Cut the rolled biscuits in half, at an angle. Serve the Marie Morin yuzu lemon tart accompanied by almond and red fruit Cigarillo biscuits.


You can switch the ground almonds for grated coconut.

This recipe accompanies our