Tart quince and chocolate. A tart definitely winter for gourmands, Indeed, for those who cannot resist chocolate, But even with jam and Quince jelly. That is for me. In fact this sweet I literally stitched on body: Chocolate Shortbread, Quince jam and sapa, Quince baked in Marsala syrup and cinnamon and dark chocolate ganache. I have no words to describe the eroticism (I said eroticism) of this cake that I'm going to redo for the Christmas dinner menu: It's not fair that he has taken satisfaction just me…
Ingredients for a cake Pan by 24 centimeters:
- 250 grams of chocolate shortbread (to prepare follow the recipe here on basics and add to mixture 20 grams of cocoa powder, a pinch of cinnamon and 20 grams of sugar)
- 2 quinces
- cinnamon as required
- 1 clove
- the same weight of the quinces in sugar
- 100 milliliters of dry Marsala
- 250 grams of dark chocolate
- 250 ml of cream
- 10 grams of butter
- 250 grams of quince jam and Sapa
To peel, wash and do not too thin slices quinces. Put them in a pan with Marsala, a quantity of sugar equal to that of apples, cinnamon and clove: cover with water and cook until the quinces are tender (about 40 minutes). Put the quince in a colander with a weight on top to remove the excess water and let them cool completely.
Grease and flour the cake pan with care, stretching out the pastry making a high edge about 3 centimeters and cook in white in a static oven at 180 degrees for 20 minutes (Blank means putting on the pastry a sheet of parchment paper or foil and above pulses or rice). Once cooked, let it cool.
For the ganache, chop the chocolate, pour into a saucepan the cream and bring to the boil, then pour it over the chocolate stirring quickly until the mixture is thick, dark and completely smooth. Add the butter and stir until melted: This will make it more shiny ganache.
Cover the bottom of the tart with quince jam and Sapa, lay over the quince jam distributing them evenly over the cake and, Finally, pay to cover the dark chocolate ganache, arrive at a few millimeters from the edge. Put the cake in the fridge until the ganache will not become solid. Remember that, to enjoy it better, you have to keep the tart at room temperature for 15 minutes before serving.
THE PAIRING: The prevailing taste of chocolate in this suggests a classic pairing with Barolo Chinato. We chose the one produced by the Piedmont Cordero di Montezemolo: a wine with spicy aromas, including liquorice, marjoram and coriander; with a soft body and a final sweet, very persistent.