Norsk​ ​“Gebac”​ ​Carac

--​tart​ ​pastry--filling,​ ​cream,​ ​fondant​ ​crust

--​ganache​ ​filling​--​7​ ​oz​ ​ ​quince​ ​preparation,​ ​4​ ​tablespoons​ ​milk,​ ​4

tablespoons​ ​butter,​ ​combine​ ​the​ ​white​ ​sugar,​ ​cinnamon,​ ​1/2​ ​teaspoon
salt,​ ​and​ ​flour​ ​in​ ​a​ ​small​ ​bowl​ ​and​ ​mix​ ​well.​ ​Add​ ​the​ ​sugar​ ​mixture
and​ ​the​ ​butter​ ​to​ ​the​ ​reserved​ ​quince​ ​cooking​ ​liquid​ ​and​ ​bring​ ​it​ ​to​ ​a
boil.​ ​Reduce​ ​the​ ​heat​ ​and​ ​cook,​ ​stirring​ ​constantly,​ ​until​ ​the​ ​mixture
thickens,​ ​about​ ​1​ ​to​ ​2​ ​minutes;​ ​thoroughly​ ​stir,​ ​let​ ​cool

--​cream​--​350ml​ ​double​ c​ ream​ J​ ersey,​ ​2​ ​tbsp​ ​heather​ ​honey,​ ​2-3​ ​tbsp
whisky​ ​to​ ​taste,​ ​whip​ u​ ntil​ s​ tiff

--​fondant​--1/4​ ​cup​ ​butter​ ​1/4​ ​cup​ ​water,​ ​1​ ​teaspoon​ v

​ anilla​ ​extract,​ ​2
pounds​ ​confectioners'​ ​sugar,​ ​divided​ ​mix,​ ​mix​ ​until​ h ​ ardened

--​crust​--​1​ ​cup​ ​flour,​ ​1/3​ ​cup​ ​almond​ ​meal,​ ​1/2​ c

​ up​ ​icing​ ​sugar,​ ​8
tablespoons​ ​butter,​ ​soft,​ ​diced,​ ​1​ ​egg​ ​yolk,​ ​1​ ​tablespoon​ ​cold​ ​water,​ ​1
pinch​ ​of​ ​salt,​ ​knead,​ ​roll,​ ​cut​ ​to​ ​form