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Chocolate and quince tart

Australian Gourmet Traveller French dessert recipe for chocolate and quince tart.

By Emma Knowles & Lisa Featherby
  • Serves 8
  • 30 mins preparation
  • 6 hrs cooking plus resting, cooling
Chocolate and quince tart
Chocolate and quince tart


  • 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


  • 1
    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).
  • 2
    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).
  • 3
    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).
  • 4
    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.
  • 5
    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.

  • Author: Emma Knowles & Lisa Featherby