Shortbread Pastry Shell
Ginger Ice Cream
Juniper Meringue Shards
- Preheat oven to 200C.
- For the Quince Puree, peel and dice quinces into 1cm cubes. Place half into a saucepan and the other half onto a lined baking tray. Divide the butter and sugar between the two.
- Place the tray of quince into the oven and bake for 30 minutes.
- Place saucepan of quince on low and gently cook for 15 minutes, stirring constantly, adding about 2 tablespoon water if needed.
- Combine the cooked quince in the canister of a stick blender and puree, adding a little water if required, until smooth. Add vinegar and salt, to taste and pass through a sieve into a bowl. Transfer to a piping bag and set aside.
- For the Shortbread Pastry Shell, place the butter and sugar into a stand mixer fitted with a paddle attachment. Mix on high speed and cream butter and sugar together, without aerating the mixture. Add the egg and mix on high speed until combined. Reduce the speed to low, add the flour and mix until dough comes together. Turn out onto a clean floured bench then gently work into a ball.
- Roll out dough to a thickness of 2mm then place into the freezer for 5 minutes to chill. Remove pastry from the freezer then place four x 11cm perforated tart rings directly onto pastry to cut 4 bases. Using a ruler, cut 4 four x 35cm long x 2cm wide strips of dough and line the inside of the side of the pastry ring and trim to remove excess with a sharp knife. Transfer to a lined baking tray.
- Prick the bases with a fork and bake in the oven until golden, about 15 minutes. Remove from the oven and set aside to cool.
- For the Ginger Ice Cream, place cream and milk into a saucepan and heat until mixture comes to a simmer. Remove from the heat.
- Place egg yolks, egg and sugar into a bowl until thick and combined. While whisking continuously, slowly add hot milk mixture and whisk until combined. Return mixture to the saucepan over a low heat, stirring continuously until mixture thickens and reaches 83C. Remove from heat and stir ginger through. Pour mixture through a fine sieve into a metal bowl set over an ice bath and allow to chill.
- Pour into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until set.
- Decrease oven to 100C.
- For the Juniper Meringue Shards, place ingredients into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until mixture is smooth and has thick glossy peaks, approximately 8 minutes. Using an offset spatula, spread the meringue thinly on a silicone mat. Bake for 20 minutes until dry then remove from the oven and allow to cool. Break into shards and store in an airtight container.
- Increase oven to 150C.
- For the Gin Egg Custard Filling, place ingredients into a saucepan and mix until well combined. Place over low heat and cook very gently, stirring continuously until mixture reaches 75C, about 15 minutes. Strain through a lined sieve into a metal bowl. Skim any air bubbles from the top of the mixture.
- Pour mixture into the cooled baked tart shells and bake until the centre of the tart still jiggles, about 5 minutes. Remove from the oven and allow to cool slightly. Remove from the pastry rings and place tarts into the fridge to cool and set the filling.
- To serve, place tarts onto serving plates. Pipe Quince Puree over top and add a quenelle of ice cream. Arrange meringue shards over the top and serve immediately.