Chocolate and quince tart

AT A GLANCE

  • Serves 8 people

  • 3 eggs
  • 4 egg yolks
  • 175 gm caster sugar
  • 375 gm dark chocolate (70% cocoa solids), finely chopped
  • 250 gm butter, coarsely chopped
  •  
  • Poached quince
  • 1 kg caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 8 small or 6 large quince, quartered, peelings reserved
  •  
  • Chocolate pastry
  • 200 gm plain flour
  • 60 gm pure icing sugar, sieved
  • 70 gm Dutch-process cocoa powder
  • 110 gm cold butter, coarsely chopped
  • 3 egg yolks
01   For poached quince, preheat oven to 130C. Combine sugar, vanilla bean and seeds and 1.5 litres water in a saucepan, bring to the boil over medium heat, stir to dissolve sugar. Add quince, cover with peelings, then baking paper, bring to a simmer, cover with a lid, transfer to oven and bake until deep pink (4-6 hours).
02   Meanwhile, for chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. Turn onto a lightly floured surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate to rest (1 hour).
03   Preheat oven to 180C. Roll pastry into a 32cm round on a lightly floured surface and line a 24cm-diameter, 4cm-deep buttered and floured tart tin. Refrigerate to rest (1 hour), blind bake until pastry is almost cooked (8-10 minutes), then remove weights and paper and bake until cooked through (8-10 minutes).
04   Meanwhile, whisk eggs, yolks and sugar in an electric mixer until pale (4-5 minutes). Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (4-6 minutes). Fold through egg mixture, then pour into hot tart base and bake until set (15-20 minutes). Set aside to cool to room temperature.
05   Meanwhile, remove quince from syrup and set aside. Strain syrup into a clean saucepan and reduce by half over medium heat (20-30 minutes). Cool slightly, return quince to syrup and serve quince and syrup to taste with tart. Remaining quince will keep refrigerated in a sterilised container for 1 month.

Note This tart is adapted from a recipe from London restaurant Le Gavroche. If you're short of time, you could use a good-quality shop-bought chocolate pastry such as CarĂªme's chocolate shortcrust.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

FEATURED IN

Jul 2010

Jul 2010

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