Quince Custard Tarts
Quince Custard Mincemeat and Caramelised Walnut Tart
If you’re entertaining and looking for a simple “desert with a difference” to serve for an autumnal afternoon gathering or an evening dinner party, this could be the perfect dish for you. The majestic quince is a real unsung hero from the fruit garden and is a true delight when it ripens in October and should store well into the early part of winter.
The Shortcrust: Ingredients
- 225g plain flour
- 100g diced butter
- Pinch of salt
The Shortcrust: Method
- Sift the plain flour into a large bowl
- Add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface.
- 6 quince
- 100g castor sugar
- 100ml apple juice
- 1 teaspoon of vanilla extract
- Peel and quarter six quince, Add castor sugar, apple juice and vanilla extract, bring this down until you have a purée like consistency.
French custard: Ingredients
- Vanilla bean, chopped
- 250 g Heavy cream
- 125 g Milk, whole
- 115 g Egg yolk(s)
- 50 g Sugar
- 4 g Salt
French custard : Method
- On medium-high heat, heat to 180 °F / 82 °C, whisking constantly. If you don’t have a thermometer, simply check for consistency: the texture should be thick enough that the mixture coats the back of a spoon and holds its structure when you swipe your fingertip across it.
- Combine together the French custard and the quince purée.
- Add a layer of mincemeat in your baked pastry tartlets.
- Add another layer of french custard.
- In a pan caramelise sugar add the walnuts and coat, until sticky and glossy.
- Set the tarts in the fridge and top with the Glorious walnuts.
Enjoy with double thick cream or indeed a poached dessert wine quince.