Tartlets creme de marrons, quinces and caramelized pine nuts

Tartlets creme de marrons, quinces and caramelized pine nuts

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Express tartlets with a melting and crunchy flavor at the same time, perfect for a gourmet family snack.


For 4 people :

  • 8 Breton galettes
  • 50 g of brown cream
  • 1 big quince (or 2 small ones)
  • 40 g pine nuts
  • 40 g icing sugar.


Wash and peel the quince. Remove the pips then cut it in small dice. In a pan, stew the quince dice for about 25 minutes with a little water during cooking to prevent it from attaching.

In a nonstick saucepan, heat together, stirring the pine nuts and icing sugar until golden brown, like the peanuts at the carnival! Book.

Fit the tartlets: place the brown cream in a piping bag (simple and fine socket). Garnish with the pocket around each cake (to create the edge of the tart). Garnish the center with stewed quince tartlets and garnish with caramelised pine nuts.

Recipe: Interfel

Photo: EU / MAAF / FAM / Interfel / T.Antablian