We tried the second version of the sabayon we made. Although we hadn't gotten the consistent right by putting the pot directly over low heat (vs. the water bath) and increasing cook time, the filling set up nicely once cooked in the oven at 350 degrees for 20 minutes (not advised by any recipe source, but attempted as a last minute save). Baking in the oven darkened the crust more and I was worried it would be overbaked, but in fact, the longer cook time brought out the pine nut flavor even more. In retrospect, I think the crust needs a much longer cook time than stated in the recipe because the filling is wet.
After chilling the tarte for a couple of hours, we dug in and it was so so good. The tapioca version we liked (sabayon #1) didn't even compare. The filling was smooth, silky, tart, and lemon-y. Now if we could just figure how to make it right without baking the hell out of it in the oven =P
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment