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Mell and Cyn - Chocolate and Quince Tart

Prep time: 1 hour    Cook time: 4 hours 30 mins    Serves: 10


1kg caster sugar

100ml dry rose wine

1 vanilla bean, split, seeds scraped

8 quince, peeled (peelings reserved), cored, quartered

100g dark chocolate, meltedQuince Sorbet

200g caster sugar

1 vanilla bean, split, seeds scraped

500g quince, peeled, cored, chopped

1 tsp liquid glucose

1 tsp brandyChocolate Pastry

200g plain flour

60g pure icing sugar, sieved

70g Dutch-process cocoa powder

110g cold butter, coarsely chopped

3 egg yolksTart Filling

3 eggs

4 egg yolks

175g caster sugar

375g dark chocolate (70% cocoa solids), finely chopped

250g butter, chopped

1-2 tsp sea salt, to taste


  1. Preheat oven to 130C and line an oven tray with baking paper.
  2. Place sugar, wine, vanilla bean and seeds and 1.4L water in a medium casserole dish over medium heat and stir until sugar dissolves. Add quince and cover with peelings. Bring to a simmer. Cover and transfer to oven. Bake for 4 hours or until tender.
  3. Cool quinces and peelings. Remove peelings and cut into julienne.
  4. Dip peelings in melted chocolate and place on prepared tray. Set aside to set.
  5. Meanwhile, to make sorbet, place sugar and vanilla seeds with 1L (4 cups) water in a large saucepan and stir until sugar dissolves. Add quince and bring to the boil. Simmer, partially covered, for 1½ hours or until softened. Set aside to cool.
  6. Transfer mixture to a blender and blend until smooth. Add glucose and brandy and blend to combine. Cover and refrigerate until cold. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  7. Meanwhile, to make pastry, process flour, sugar and cocoa in a food processor until combined. Add butter and process until fine crumbs form. Add egg yolk and process until just combined, adding 1 tbs iced water
  8. if required. Enclose in plastic wrap and refrigerate for 1 hour.
  9. Preheat oven to 180C.
  10. Roll out pastry between two sheets of baking paper until 2-3mm thick. Use to line base and side of a 24cm round (4cm-deep) fluted tart tin with removable base. Freeze until firm.
  11. Cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then remove beans and paper and bake for a further 10-12 minutes or until base is dry. Cool completely.
  12. To make filling, using an electric mixer, whisk egg, egg yolk and sugar until pale and thickened.
  13. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Remove from heat, then add egg mixture in two batches and fold to combine. Stir in salt, then pour into tart shell.
  14. Bake for 15-20 minutes or until set. Set aide to cool to room temperature, then refrigerate until firm.
  15. Remove tart from pan. Using a hot clean knife, cut into slices. Place slices on serving plates and top with chocolate-dipped quince peel. Add a scoop of sorbet and some poached quinces to the side to serve.