Tartelette

ingredients

4 4 eggs

300 300 gr. butter

10 10 gr. vanilla powder

400 400 gr. flour

500 500 gr. quince

300 300 gr. raspberry

3 3 teaspoon citric acid

200 200 gr. sugar

500 500 ml. milk

2 2 gr. cinnamon

step 1

Beat 2 eggs together with one spoon of sugar and add a pinch of salt. Add so much flour to make a mass that looks like plasticine. Place the dough in the baking dish and put in the oven warmed to 190-200 degrees for 25 minutes. The dough should gild.

step 2

Quince cut into cubes, sprinkle with 2 spoons of sugar, add a little citric acid and water, then stew on the fire. When the quince is soft, add the cinnamon and whisk in a blender.

step 3

500 ml. milk, 5 tablespoons of flour, vanilla and sugar, put in one pan. Stir to make the flour well diluted. Put it on the fire and let it boil for 20 minutes, without ceasing to interfere. When the cream has cooled, add 100 gr. whip butter and whisk again.

step 4

To prepare the meringue, we need 4 whites of egg, 6 tablespoons of sugar, 1 spoon of citric acid, raspberries and vanilla. Mix everything together and boil in a water bath. Let cool. Apply raspberries, quince puree, cream and meringue to the dough.