Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate and quince tart

You'll need

3 eggs 4 egg yolks 175 gm caster sugar 375 gm dark chocolate (70% cocoa solids), finely chopped 250 gm butter, coarsely chopped   Poached quince 1 kg caster sugar 1 vanilla bean, split and seeds scraped 8 small or 6 large quince, quartered, peelings reserved   Chocolate pastry 200 gm plain flour 60 gm pure icing sugar, sieved 70 gm Dutch-process cocoa powder 110 gm cold butter, coarsely chopped 3 egg yolks


  • 01
  • For poached quince, preheat oven to 130C. Combine sugar, vanilla bean and seeds and 1.5 litres water in a saucepan, bring to the boil over medium heat, stir to dissolve sugar. Add quince, cover with peelings, then baking paper, bring to a simmer, cover with a lid, transfer to oven and bake until deep pink (4-6 hours).
  • 02
  • Meanwhile, for chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. Turn onto a lightly floured surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Preheat oven to 180C. Roll pastry into a 32cm round on a lightly floured surface and line a 24cm-diameter, 4cm-deep buttered and floured tart tin. Refrigerate to rest (1 hour), blind bake until pastry is almost cooked (8-10 minutes), then remove weights and paper and bake until cooked through (8-10 minutes).
  • 04
  • Meanwhile, whisk eggs, yolks and sugar in an electric mixer until pale (4-5 minutes). Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (4-6 minutes). Fold through egg mixture, then pour into hot tart base and bake until set (15-20 minutes). Set aside to cool to room temperature.
  • 05
  • Meanwhile, remove quince from syrup and set aside. Strain syrup into a clean saucepan and reduce by half over medium heat (20-30 minutes). Cool slightly, return quince to syrup and serve quince and syrup to taste with tart. Remaining quince will keep refrigerated in a sterilised container for 1 month.

Note This tart is adapted from a recipe from London restaurant Le Gavroche. If you're short of time, you could use a good-quality shop-bought chocolate pastry such as Carême's chocolate shortcrust.

At A Glance

  • Serves 8 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jul 2010

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.