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- Serves: 8 persons
- 1pastry dough, rolled into a circle
- 1vanilla pod
- 4 dlfull-cream milk
- 2 tbspsugar
- 1 tbspMaizena cornflour
- 1fresh egg
- 1 tbsphoney
- 1 tbsplemon juice
- 500 gblue and white grapes
Step 1Line the base of a baking tray (approx. 28 cm diameter) with baking paper. Place the dough on the tray. Prick the dough firmly with a fork. Place a second piece of baking paper on top and distribute the pulses on top.
Step 2Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 5 mins. Remove, allow to cool slightly. Remove the tart base from the tray, leave to cool on a rack.
Step 3Cut the vanilla pod in half lengthwise, scrape out the seeds.Place the vanilla seeds, milk, sugar, corn starch and egg in a pan. Using a whisk, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Allow to cool slightly. Pour the custard into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 2 hrs.
Step 4Combine the honey and lemon juice in a bowl. Cut half of the grapes in half, add to the remaining grapes, mix, spread on the tart.