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Maggie Beer

Chocolate and Quince Paste Tarts

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Step 1: Preheat the oven to 200C.

Step 2: Make and chill the Sour Cream pastry as instructed. Roll the chilled pastry out until about 3mm thick, then cut rounds large enough to fit over the base of a small glass (an espresso glass is ideal). Stand the upturned glasses on a baking tray and drape a pastry round over the base of each glass. Gently mould the pastry around the base to form a cup. Refrigerate for 20 minutes.

Step 3: Bake the pastry cases on the upturned glasses for 30-40 minutes, until golden. Remove the cases from the glasses and return the cases, right-side up, until golden. Transfer the pastry cases to a wire rack to cool.

Step 4: To make the filling, bring a saucepan of water to a boil. Roughly chop the couverture chocolate and put it into a mixing bowl with the cream. Turn the heat off under the saucepan, but leave the pan in place. Stand the bowl with the chocolate mixture over the pan of hot water and allow the chocolate to melt slowly into the cream. Gently stir with a wooden spoon to combine, then allow to cool.

Step 5: Pour a little of the cooled chocolate into the pastry cases to cover the base of each, then allow to cool. For each tart, take half a teaspoon of Quince Paste and roll into a ball. Put a ball of paste into the middle of each tart. Spoon in more of the chocolate to bring the level to just above the paste, and leave to set at room temperature.


  1. You'll need to make: 1 Sour Cream Pastry
  2. 170ml double cream

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