- For the shortcrust pastry
- Flour type 00 250 grams (2 cups and ⅓)
- Butter 120 grams (½ cup) • 717 kcal
- Granulated sugar 100 grams (½ cup)
- Salt 1 pinch • 1 kcal
- Eggs 1 whole • 130 kcal
- For the filling
- Whole Milk 500 ml (2 cups)
- Granulated sugar 125 grams (⅗ cup)
- Corn starch 40 grams
- Eggs 2 whole • 130 kcal
- Lemon 1
- egg yolk 1
- White and black grapes as much as is needed
The grape tart is a delicious and genuine dessert, perfect to celebrate the arrival of the autumnal season. It is a soft shortcrust pastry shell that contains a custard filling, but with a lighter and more delicate taste and consistency than the classic recipe (due to the presence of egg white and the lower number of egg yolks). You can garnish your tart with white, black or pink grapes or, for an even more spectacular multicolor effect, with a mix of the different varieties. A delicacy with an authentic and pleasantly familiar flavor, to be served as a delicious after-meal dessert or as a snack to accompany a cup of tea. So let’s find out how to prepare the grape tart in a few simple steps and in the best way.
How to prepare the grape tart
Collect the ingredients of the shortcrust pastry in the bowl of the planetary mixer; the cubed butter, the egg, the sugar, the salt and the flour (1), then work everything briefly until you will have obtained a lumpy mixture (if necessary, correct it with a spoonful of milk).
Compact the mixture and wrap it in cling film (2), then put it in the refrigerator for 30 minutes.
Meanwhile, prepare the custard; heat the milk in a kettle together with the grated peel of the lemon. Separately, work the egg yolk, the eggs, the corn starch and the sugar in a saucepan until the mixture will be frothy; pour the hot milk (3) and mix well.
Put the mixture back on the heat and cook the custard until it begins to thicken. Then turn the flame off, transfer it to a clean bowl (4), cover with cling film and let it cool completely.
Roll out the shortcrust pastry with your hands into a 22 cm diameter mold, previously greased and floured (5).
Make a border a couple of centimeters thick and prick the bottom of the pastry with the prongs of a fork (6). Bake the shortcrust pastry in a preheated static oven at 180 degrees C for about 20 minutes, monitoring the level of browning.
Remove the shortcrust pastry shell from the oven and let it cool for at least 15 minutes, then gently turn it out of the mold and arrange it on a serving dish. Fill it with the custard and level with a spatula (7).
Wash the grapes, cut them in half lengthwise and remove the seeds, then arrange them on the surface of the tart alternating the two colors (8).
Keep the grape tart in the refrigerator, then bring to the table and serve (9).
How to store grape tart
The grape tart can be preserved in the refrigerator, well sealed with a sheet of cling film, for a maximum of 2-3 days.