Cost Breakdown

Critical Success Points

• • Achieve a sandy texture when mixing the dough.
• • Do not overwork the dough after adding the egg.
• • Blind bake the base to prevent it from becoming soggy.
• • Properly emulsify the almond cream to avoid lumps.
• • Cook the marmalade with pectin without overheating.

Safety Warnings

• • Handle the hot oven (170‑180 °C) with kitchen gloves.
• • The marmalade is very hot, avoid splashes.
• • Use a sharp knife with caution.