Confectioner’s cream quince tart

Sunday morning, I was in the grocery. Among apples, oranges and pears came into sight those yellow and bright beauties. Quince!!. Is funny but I am not a huge fan of quince paste, but I love the fresh fruit. So, I had no doubt and pick up some of them. Later in home I bake this medium size tart using quince instead pears.The combination between the cream and orange liquor was amazing. I used as filling Confectioner’s cream, the basis of Italian pastry-making. Is a tick and heavy custard and works very well as cold filling for fresh fruits tarts and cakes. The medium size was used to break up our sweet tooth and hopping we will not gain extra pounds in winter. Ingredients

• 1 frozen puff pastry sheet cut in round
• 2 finely sliced and poached fresh quinces
• 2 cups whole milk
• ½ cup caster sugar
• 4 egg yolks
• 1Tbsp cornstarch
• 1 Tbsp rice starch
• 2 Tbsp grand Marnier

Method Bake the puff pastry until golden brown. Set aside Pour the yolks in a bowl with half the sugar and mix well. Add the sieved starch and mix well. Combine grand Marnier into the cold milk with the remaining sugar Pour the mixture into the milk, and simmer over moderate heat, stirring constantly until tick. Pipe the cream and leave into the refrigerator Or Cover the confectioner’s cream with some cling-film. Put into a blast chiller and cool rapidly. The cream may be conserve per some days. Pipe cream over the baked puff pastry, topped with the quince and decorated with red currants and raspberries.