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Grape tart
20 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 250
  • Fat about 11g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 8 people
Pastry
  • 1 pastry dough, rolled into a circle (approx. 32 cm Ø)
  • pulses
Vanilla custard
  • 1 vanilla pod
  • 4 dl full-cream milk
  • 2 tbsp sugar
  • 1 tbsp Maizena cornflour
  • 1 fresh egg
Grapes
  • 1 tbsp honey
  • 500 g blue and white grapes
  • 1 tbsp lemon juice
Tools
  • Apron, baking paper, Bowl, Fork, Measuring cup, Round baking tray (approx. 28 cm Ø), Oven mitts, Pan, Paring knife, Sieve, Tablespoon, Timer, Whisk, Cutting board, Kitchen scales, Cooling rack
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And that's how it's done
And that's how it's done
Pastry
Line 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.
Blind baking
Approx. 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.
Vanilla custard
Cut 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.
Grapes
Combine 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.

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