Confused by this title?
I was when we had to make this tart in class. Apparently it means “English Soup” in Italian.
Not sure where the “Soup” part comes in.
But I will say it is VERY fancy.
Fancy-er than anything I’ve made before.
Yeah I used “Fancy-er” in a sentence #DontJudgeMe
From the outside it looks like a deep dish tart w/lot of Filling.
The tart itself is like a layered Lasagna.
- Shortbread Tart (w/Melted White Chocolate painted in)
- Sponge Cake (w/ Simple Syrup painted on.)
- Raspberry Jam
- Pastry Cream
- Fresh Strawberries
- Chantilly Cream (aka Whipped Cream named after a chef)
It took me and my partner, cuz we were short, almost 6 hours.
Granted you see that Laundry List of Stuff to make. #SHEESH.
So about the Hard Boiled Egg Yolks, no thats not in the Pastry Cream if you mess up on…
It’s in the Shortbread Tart: Apparently if you grind Egg Yolks into powder thru a sifter,
It helps with the Texture…James Beard you crafty fellow you.
When I heard we were using Hard Boiled Egg Yolks, I said “What The Hell??!!”
BUT, you don’t taste it though. Never cooked Hard Boiled Eggs…like…. ever.
I imagine trying to sell that sucker would be VERERHEY (very) Expensive…
Not ingredient wise, just labor wise. Putting it together is like “WHEW”
But it does/did taste good…Yeah I ate the whole thing myself #dontjudgeme
Normally I give food away to my friends that come by, I offer up a slice of tart…but not that one though.
I feel so ashamed!!!….not.
Look at it!!!!
So the Lesson of this week: Apparently you CAN put Hard Boiled Egg Yolks in Tart Dough.
Also that you prolly make a buck off of that thing too.
I might even make that sucker for Thanksgiving…Potential Ideas in the making.
And yes, I do plan out the Thanksgiving Holiday meal in advance, you’d prolly love that.
Welp, thats all I got for this week.
Til next time, I actually turned on the Heater on in my car last night..
Fall COULD IT BE REALLY YOU!??!!!
No idea. But I do love rocking a hoodie.