Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup dulce de membrillo (quince paste)
- 1/2 cup heavy cream
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Roll out the pre-made pie crust and place it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Set aside.
3. In a saucepan, melt the dulce de membrillo over low heat until it becomes a smooth paste. Remove from heat and let it cool slightly.
4. In a mixing bowl, whisk together the heavy cream, eggs, sugar, salt, and vanilla extract until well combined.
5. Add the cooled dulce de membrillo to the mixing bowl and whisk until fully incorporated.
6. Pour the mixture into the prepared tart shell.
7. Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
8. Remove from the oven and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 160mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 19g
Protein: 3g
Substitutions for ingredients:
- Instead of dulce de membrillo, you can use any other fruit paste such as guava or apricot.
- You can use half-and-half instead of heavy cream.
- If you don't have a pre-made pie crust, you can make your own using flour, butter, and water.
Variations:
- You can add sliced almonds on top of the tart before baking for a crunchy texture.
- You can also add a sprinkle of cinnamon on top of the tart after it's baked for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up while baking.
- If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- Let the tart cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tart in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the tart on a decorative plate with a dollop of whipped cream on top.
- Dust the top of the tart with powdered sugar for a decorative touch.
Garnishes:
- Whipped cream
- Sliced almonds
- Cinnamon
Pairings:
- Serve with a cup of coffee or tea for a sweet afternoon snack.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the filling is still liquid after baking, it may need more time in the oven. Cover the edges of the crust with foil to prevent burning and continue baking until the filling is set.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Dulce de membrillo is a traditional Spanish and Latin American sweet made from quince fruit.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve the tart at room temperature or slightly warmed for the best flavor.
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Region: Spanish