End the meal on a sweet note with this light and fruity delight. There's no better way to cap a leisurely lunch with the family than with this stunning treat.
Makes 6 (4-inch) tarts Prep Time 20 to 25 minutes, plus 1 hour chilling time Cooking Time 10 minutes Baking Time 20 minutes
For the flaky pie crust
1 cups all-purpose flour
1/3 cup cold butter, cubed
1 tablespoon shortening
2 to 4 tablespoons ice water
For the pastry filling
1 cups milk
2 egg yolks
(Click to see How to Separate an Egg)
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons butter
1 cup heavy cream
3 to 4 cups grapes, halved
1 Make the crust: In a large bowl, combine flour and salt; stir to mix. Scatter cubed butter and shortening over flour mixture. Using a fork or pastry blender, toss flour to coat then cut in butter and shortening until the mixture forms coarse crumbs the size of large peas.
(For a step-by-step guide to make the crust, click Basic Pie Starter)
2 Drizzle ice water over mixture and toss until dough is evenly moist and begins to come together but does not form into a ball.
3 Transfer dough to a work surface. Form dough into a disk. Wrap tightly in plastic wrap. Refrigerate until well chilled, about 1 hour or up to overnight.
4 Let dough sit at room temperature for at least 15 minutes to soften. Roll out disk between sheets of parchment paper and cut out 6 (6-inch) rounds. Press dough into tart pans. Using your hands or rolling pin, level dough along the edges of the pan.
5 Place aluminum foil over dough and gently mold in pans. Add pie weights (dried beans work well). Bake for 20 minutes. Remove from oven and let cool.
6 Make the pastry filling: In a saucepan, bring milk to a boil. In a separate bowl, whisk together yolks, sugar, cornstarch, and vanilla. Pour half of the boiling milk over yolk mixture; whisk well. Return mixture to the saucepan. Continuously whisk mixture until thickened then add butter. Allow to boil.
7 Place plastic wrap over the surface. Allow to cool to room temperature then chill in the refrigerator until ready to use.
8 In the bowl of an electric mixer, whip cream to medium peaks. Gradually add prepared pastry filling. Whip until smooth and well combined.
9 To assemble: Scoop filling evenly into prepared crusts. Place halved grapes on top until completely covered. Chill until ready to serve. Top with sliced grapes.
Photography by Miguel Nacianceno | Food Preparation by Aileen Anastacio | Styling by Elaine P. Lim | Props from Rustan's Department Store (peppermill, salad servers, pitcher and glasses, and casserole)
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