There’s the one that crunches under your teeth, the small and very sweet one or the one with the sour peel, which every time you chew it makes your eyes squint. Grapes are back and the desire to cook them is not lacking!The sweet focaccia will be next, I promise! but for the moment I’m saying good morning with a slice of grape tart, a real delirium!
SERVES 6 people
READY IN 1h 10’
INGREDIENTS:
1 cup all-purpose flour
1 egg
2,5 oz butter (cubed and cold)
2,5oz sugar
1 pinch salt
1 pinch lemon zest
8,8 oz milk
1 vanilla pod
Zest of ½ lemon
5 egg yolks
2,4 oz sugar
2,4 oz rice starch
all-purpose flour to taste
butter to taste
Mixed grapes to taste
STEP 1: MAKE THE CRUST
Place all-purpose flour on the pastryboard. Make a hole in the centre and place eggs into it. Start blending with a fork and gradually add all-purpose flour, sugar, cubed butter, baking powder and salt.
Knead by hand to get a ball, then wrap the dough into clingfilm and put it into the fridge for 20 minutes.
Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.
Avvolgi ora la palla di frolla nella pellicola da cucina e falla riposare in frigorifero per mezz’ora.
STEP 2: MAKE THE CUSTARD
Pour milk into a jug and add vanilla seeds and lemon peel (be careful to use only the yellow part). Then bring to a boil.
Meanwhile, put egg yolks in a saucepan, add sugar and starch and mix with a whisk to get a cream.
Now add, little by little, hot milk, filtering with a colander.
Transfer the saucepan to the heat and cook the cream over low heat until it thickens.
To cool the cream faster, transfer it to a bowl previously placed in the freezer and mix vigorously with a whisk.
STEP 3: ROLL OUT THE DOUGH
Spread the baking tin with soft butter and cover with flour, removing the excess.
Remove the dough from the fridge and remove the clingfilm. Roll it out using a rolling pin and make a circle shape a little bigger than the baking tin (in order to make borders).
Now place the dough sheet into the baking tin and press with fingers. If in this step the pastry breaks do not worry, fix it by pressing with your fingers.
STEP 4: COOK THE SHORTCRUST BASE
Spread a sheet of parchment paper over the pastry and pour some dried legumes or rice on it. Cook the shortcrust pastry base at 180 ° C for about 25-30 minutes.
At the end of cooking remove the sheet of parchment paper (and legumes / rice).
STEP 5: STUFF THE CAKE
Wash and cut the grapes in half lengthwise.
Fill the pastry base with the custard (to make it more fluid, you can beat it with a whisk before using).
Finally, place the grapes into the cream to create the design you like best. I created transversal lines using grapes of three different colors.
#getBready & enjoy your meal
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