Greg Doyle, Grant King, Katrina Kanetani

Quince and Chestnut Tart with Chestnut Ice Cream

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

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

Oceania
Australia
Sydney
Dessert
Vegetarian

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