Tarta De Dulce De Membrillo /Quince Tart

This particular tart is very popular in Argentina. You can see it in every bakery shops or cafes. This is a simple tart feacturing a filing of ruby red dulce de membrillo (mem-bree-yoh) or quince paste. Sometime this tart can be found with dulce de leceh, sweet potato (dulce de batata), guava paste (dulce de guayaba) fillings too but the authentic one is using dulce de membrillo. It is usually eaten with a cup of coffee or mate .

Like most of Argentine recipes, this tart owes its existence to the Italian immigrants who made Argentina their home during the 19th and early 20th centuries. Carlos being an Italian grew up eating this tart and I even bought a few Spanish cookbooks( I can’t seems to find any English cook book there) so I can make some of the Argentinean desserts and dishes for him.

Argentinean Bread Pudding/Budin De Pan

Every restaurant in Argentina will have its own version of bread pudding. Their bread pudding or budin de pan differs from the American version mostly in terms of texture. The Argentine version has a moist, creamy and smoother texture, rather than large chunks bread since the bread cubes are completely broken down before mixing it with the eggs and it will usually have a caramel topping just like flan. Since the bread pudding has very little sugar in it they usually serve them with dulce de leceh or caramel sauce that gets drizzled on the tableside.

Carlos just loves this type of bread pudding and my SIL gave me this recipe to try out and it turns out pretty well. The next time I make this again I need to double up the caramel topping as Carlos complaint that it was a bit too little.