Quince cream tart

Ingredients for 1 servings:

• 2 large quinces
• 2 ½ dl cream
• 100 g sugar
• 3 eggs
• 2 tbsp cornstarch
• 1 tsp cinnamon powder
• some powdered sugar
• 200 g flour
• 100 g butter
• 1 egg yolk
• 1 pinch of salt
• 1 packet of vanilla sugar
• 50 ml water, ice-cold (dissolved ice cubes)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough, sift the flour into a mixing bowl and add the butter in pieces. Then add the egg yolks, salt, vanilla sugar, and ice water. Using a hand mixer, mix everything thoroughly, first briefly on the lowest speed and then on the highest speed. Finally, knead on the work surface until you have a smooth dough. Chill the dough for 1 hour. Wash the quinces and wipe them with a cloth. Line a baking tray with baking paper and bake the quinces in the oven at 180°C for about an hour. Then let the quinces cool. Peel, core, and cut the flesh into pieces. Roughly chop the pieces with a hand blender, add the cream, and puree everything very finely. Separate the eggs. Beat the egg whites until stiff peaks form. Add the egg yolks, sugar, cornstarch, and cinnamon to the quince and cream mixture and mix everything well. Fold in the beaten egg whites. Roll out the dough into a round shape and place it in a greased 28 cm tart pan, forming a raised edge. Prick the base several times with a fork. Pour the quince mixture onto the base and smooth it out. Bake on the lowest rack in a preheated oven at 180°C for approximately 45 minutes. Dust with powdered sugar to serve.