Quince Brulee Tart

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Recipe's preparation

Short Crust Pastry

Place sugar and vanilla into mixing bowl and mill 15 sec/speed 10.

Add butter, flour, egg and salt and mix 25-30 sec/speed 5.

Transfer pastry onto ThermoMat or plastic wrap. Refrigerate for 1 hour

Preheat oven to 180°C. Grease tart tin or individual tart tins and set aside. 

 

 

 

 

Roll out dough between 2 sheets of baking paper to a thickness of 5mm. Line prepared tart tin with dough and prick pastry with fork to avoid air bubbles. Bake tart for 10-15, or until golden.  Allow to cool completely on a wire rack before storing in a airtight container

Quince Curd

Place water into mixing bowl.  Place basket ti TM bowl, add Quince pieces and cook 30 min/100C/speed 1.

Once quince is cooked tip liquid out and tip quince into TM bowl, pulp quince 30 sec/speed 9, scrape down bowl and repeat to a smooth pulp.

insert butterfly whisk. Place lemon juice, sugar, butter and eggs into mixing bowl and cook 12 min/80C/speed 3. 

Test to see if setting point has been reached by inserting a teaspoon; mixture should coat the back of the spoon in a thick layer. if butter is not set, cook until desired consistency/80C/speed 3. 

Allow to cool completely.

Once tart and curd is cold. Scoop the cold curd into the baked tart cases.  Heavily dust the tarts with icing sugar and glaze using a blowtorch. or under a preheated grill until the top has caramelised.  Let the tarts cool before serving