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« As a child, one has the time for such pastimes as sunlight on water or the weave of the porch screen and the openings and closings of those doors. I wish never to outgrow that leisure. (Emmet Gowin)

Orri Jonsson is an Iclandic artist, photographer and musician. Orri has the ability to see the beauty of small details and he illustrates them with his photographs. His talent is to get out ordinary objects from their original context and to transform them into art. His artworks are unexpected and beautiful.

One of his photographs inspired us to make a dessert… So, here’s the result 😉

Orange-Quince Tart with Earl Grey (recipe for 3-4 individual tarts or 1 large)

Syrup for the quinces

  • 500g Water
  • 400g Sugar
  • 40g Lemon juice
  • 100g Orange Juice
  • 3 Quinces

Earl Grey cream

  • 25g Sugar
  • 50g Whipping Cream
  • 95g Milk
  • 5g Earl Grey Tea
  • 25g Egg yolks
  • 15g Sugar
  • 10g Cornstarch
  • 50g Butter

Coconut shortbread

  • 200g Butter
  • 40g Egg yolks
  • 75g Sugar
  • 2g Salt
  • 35g Coconut Powder
  • 35g Almond powder
  • 150g Flour

Working Tools

  • 3 Small pastry molds 8cm diameter (or one big)
  • Rolling Pin
  • Casserole
  • Kitchen aid
  • Whisk
  • Knife

Because it’s still the season, today we will make a quince-orange tart!!!

Start with coconut shortbread-dough. In the kitchen aid, mix all the ingredients in the order as shown above, until you get a smooth dough. Then store the dough in the refrigerator for several hours. Peel the quinces, cut them in half and remove the cores. Weigh the poaching syrup in a saucepan and bring it to a boil. Add the half quinces into the syrup and let cook over very low heat for about 2 hours. Meanwhile, prepare the Earl Grey cream. Boil the milk, and butter in a saucepan. Pour the tea into the hot milk, cover the pan with a lid and let it steep for 15 to 20 minutes. Separately mix the egg yolks with sugar and cornstarch. Sieve the milk, to remove the tealeaves, and pour it into the blanched eggs. Mix and let cook again, like a pastry cream. Then let cool the tea cream and store in the refrigerator until use. Once all your ingredients are ready, you can start to finish the tart. With the pastry pin, roll out the coconut shortbread (2mm thick) and put it into the pastry mold (or molds). Bake the tarts at 170°C for about 15 to 20 minutes until it becomes golden (brown). To ensure that the tarts do not deform during baking, put a plastic film on the dough (heat-resistant!!) and fill up with dry beans. This helps to keep the form of your tart. Once the tarts are backed, take the poached quinces and cot some of them into small brunoises. Then garnish the tart generously with the Earl Grey cream and spread the brunoises all over the cream. Cover with some cream again. Cut the remaining quinces into thin slices and cover the top of the tart, in form of a rosace. Cut some orange segments and sprinkle them on the top.

That’s it, taste it and tell me what you think!!!!!!!!!

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