Quince, rooibos and coriander seed tarts recipe
Quince, rooibos and coriander seed tarts recipe - For poached quince, peel quince (reserve peel), trim ends and cut in half lengthways.
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Ingredients
- 445 gm sour cream shortcrust pastry (see note)
- 1 egg, beaten, for eggwash
- Pure icing sugar (optional), for dusting
- Poached quince
- 2 small quince
- 375 gm caster sugar
- 1 rooibos tea bag
- ½ lemon
- Rooibos custard
- 225 ml pouring cream
- ½ tsp coriander seeds, dry-roasted and cracked with a mortar and pestle
- 4 (75gm) egg yolks
- 30 gm caster sugar
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