Quince Custard Tarts

By Green Pastures Chef, Daniel H

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

  1. Sift the plain flour into a large bowl
  2. Add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  3. 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.

Filling: Ingredients

  • 6 quince
  • 100g castor sugar
  • 100ml apple juice
  • 1 teaspoon of vanilla extract

Filling: Method

  1. 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

  1. 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.
  2. Combine together the French custard and the quince purée.
  3. Add a layer of mincemeat in your baked pastry tartlets.
  4. Add another layer of french custard.
  5. In a pan caramelise sugar add the walnuts and coat, until sticky and glossy.
  6. Set the tarts in the fridge and top with the Glorious walnuts.

Enjoy with double thick cream or indeed a poached dessert wine quince.

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