There was another brand in the freezer -just as expensive but in tiny containers - smaller then those 14 oz “pints” - they only had vanilla and some kind of chocolate - I didn’t catch the name, just the price 
but I want to get some the next time I’m in there just out of curiosity. For science, of course. Always for science.
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Crostata de marmellata of raspberry jam with eau de vie Framboise, fresh raspberries and pistachios..
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Was this from a specific recipe? Sure looks good.
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No, it was a “put together” 
. I made a very small amount of pastry (50g flour) and then squeezed out enough pastry to make the bottom plus 5-6 strips for the top. I had a jar of homemade jam that was about 5-6 oz. and used it all, plus some fresh raspberries and Moondust. It’s a 6 “ tart.
I must have wanted a challenge this morning
.
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A slice of honey cake from the East European market with my afternoon coffee.
They get it delivered from NYC. Nice, not too sweet.
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Yum! 
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Come on over, we have half of it left 
OMW!!! How did it turn out?
Delish. He’s made it many times, but not recently 
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The recipe in case anyone wants it:
For the Flan
4 eggs
2 egg yolks
¼ cup sugar
1 can evaporated milk
1 can condensed milk
1 can whole milk (use same can as the condensed)
1 cup sweetened coconut
For the Caramel
1 cup sugar, heated till brown
Put the ingredients in blender and mix.
Heat caramel and place into small (9x5), rectangular glass pan. Once it cools, place in the flan
ingredients.
Preheat oven to 325 degrees. Bake for 1 ½ hours in a bain-marie
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Crostata di jour to make a Nonna proud
!Plum jam and a diced Bartlett pear were the combination of choice today. It made the kitchen very fragrant as it baked, a scoop of ice cream is a must.
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