Grape Custard Tart
The ultimate summer dessert, the Grape Custard Tart combines creamy custard with fresh grapes for a refreshing treat. Perfect for gatherings, this easy-to-make tart will have everyone asking for seconds!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Saucepan
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 180g all-purpose flour sifted
- 115g cold butter cut into cubes
- 55g white sugar
- 40g oats
- 1 large egg
- 1 pinch of salt
- 3 egg yolks
- 100g white sugar divided
- 1 tsp vanilla extract
- 40g cornflour (cornstarch)
- 500ml full-fat milk
- 50g softened butter
- fresh grapes green and red
Instructions
- In a large bowl, combine the all-purpose flour, cold butter, white sugar, oats, and salt. Rub the mixture with your fingertips until it resembles coarse crumbs. Add the large egg and knead gently until a smooth dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 200°C/390°F. Roll out the chilled dough between two sheets of floured parchment paper into a 27 cm circle. Transfer to a tart pan, pressing it firmly into the bottom and sides. Prick the base with a fork.
- Bake for 20–25 minutes until golden brown. Set aside to cool completely. In a bowl, whisk the egg yolks, half of the white sugar, vanilla extract, and cornflour until pale and fluffy.
- In a saucepan over medium heat, heat the full-fat milk with the remaining white sugar until it boils. Slowly pour it into the yolk mixture while whisking constantly. Return to the saucepan and simmer until thickened.
- Remove from heat, stir in the softened butter, and transfer to a bowl. Press plastic wrap against the surface to prevent a skin from forming. Let cool completely.
- Spread the cooled custard evenly into the baked tart shell. Refrigerate for at least 2 hours to set. Before serving, top with fresh grapes, gently pressing them into the custard.
Notes
- Storage: The tart can be stored covered in the refrigerator for up to 3 days.
- Freezing: It’s best to freeze the tart without the grapes.
- Pairing: This tart pairs wonderfully with a dollop of whipped cream.
- Serving Temperature: Serve the tart chilled for the best flavor.
- Variations: Experiment with different fruits like berries or peaches.