Ivanes Hearts of Palm Tart

In cooking school, I learned how to make chicken stock and veal stock and all the other foundational stocks. In the professional world, stock cubes are looked at with disdain. When I watched Ivani de Souza Ferreira prepare this wonderful tart, my world turned upside down when I saw her using a stock in it. At first I just couldn’t grasp what she was doing. I kept asking her, ‘Where is the water? Aren’t you going to dissolve it in water?’ She just looked at me, smiled and co