Tarte de Marmelo e V'eden

Quince and V'eden Tart

This tart is perfect for those who prefer desserts that aren´t too sweet and shows that, with creativity, our cheeses work well even in desserts!

Ingredients for the dough:
140g t55 flour
50g brown sugar
30g olive oil
30g soy drink
10g maizena
2g yeast
10g grated V’eden
Lemon zest
1g fine salt

Ingredients for the filling:
600g quince
150g brown sugar
5g flor hibiscus
Lemon zest
1.5 L water
60g from V

1. Knead all the ingredients by hand or in a mixer until they form a homogeneous paste and slightly elastic. Wrap with a damp cloth (or cling film) and leave rest in the refrigerator for 30 minutes.
2. Roll out the dough with a rolling pin and place it in a tart pan. Cover with parchment paper and place some weight (dried beans, for example) and bake at 170ºC for 15 to 20 minutes. The background It should be cooked but not too dark.
3. In a saucepan, place the water, sugar, hibiscus flower and lemon zest. Let it come to a boil to make a syrup.
4. Peel the quinces and cut into quarters. Using a knife, remove the central part where the find the seeds. Reserve the peels and seeds for later.
5. Carefully place the quince pieces in the boiling syrup and lower the heat. Leave to confit for around 15 minutes, until the quince is cooked but still with some firmness. Remove with the help of a slotted spoon and set aside.
6. In the same syrup, add the quince skins and centers and let it boil until it is almost without liquid. Drain this liquid, reserve it (we will use it later) and discard the pulp.
7. Fill the tart with the pieces of quince confit cut irregularly, spaced apart with grated V’eden. Repeat until the tart pan is full. Optional: decorate the tart with shapes taste or strips of leftover dough, brush with soy drink and bake again until golden.
8. When it comes out of the oven, pour over the syrup made from the peels (heat again if you have it). solidified), and decorate with more pieces of V’eden.

Leave a comment

Please note, comments need to be approved before they are published.