Name: Quince and Chestnut Tart with Chestnut Ice Cream
Yield: Serves 4
Cuisine: Australia
Ingredients: 350 ml (12 fl oz) sugar syrup; juice of ½ lemon, plus 2-3 lemon slices; ¼ cinnamon stick; ¼ vanilla bean, split and seeded; 1 small bay leaf; 2 quinces, peeled, halved and cored, reserving the trimmings; 150-160 g (5½ oz) puff pastry; 80 g (2¾ oz) caster (superfine) sugar; 50 ml (1¾ fl oz) water; 16 egg yolks; 100 g (3½ oz) chestnut purée or homemade chestnut mont blanc; 1 tablespoon brandy; 100 g (3½ oz) sweetened chestnut paste; 240 ml (8 fl oz) pouring (whipping) cream (35% fat); 400 ml (14 fl oz) milk; ½ vanilla bean, split and seeded; 70 g (2½ oz) sugar; 7 large egg yolks; 30 ml (1 fl oz) brandy; 500 ml (17 fl oz) milk; 100 g (3½ oz) pastry cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Poached Quinces

350 ml (12 fl oz) sugar syrup
juice of ½

Method

First poach the quinces. Mix all the ingredients together, except the quinces and puff pastry, in a baking dish. Add the quince halves, then cover them with the quince peel and core trimmings. Cover again with baking paper and tightly seal with foil. Bake in the oven for approximately 8 hours or overnight (alternatively, you can cook them in a saucepan over a very low heat, cov