- sweet short pastry
- 2-3 poached quince, sliced
- 500g ricotta
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup (250ml) cream
Line a 26cm fluted flan pan (removable base is a great idea if you want to lift it out to serve) with pastry, prick the pastry with a fork and then refrigerate for at least 30 minutes to allow the pastry time to rest.
Preheat the oven to 200°C. Bake the pastry blind for 10 minutes and then lift off weights and paper and cook a further 5 minutes until lightly golden.
Reduce oven temperature to 160 C. Beat together ricotta, eggs, sugar, cream and vanilla until smooth.
Arrange the quince over the pastry base and then pour over the egg and ricotta filling, carefully place the tart in the oven and then top up the filling to come to the top of the pastry. Bake for 30 minutes or until just set.
Allow to cool to room temperature before slicing and serving.
Serve with cream, either whipped or natural.