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Feb 11, 2014
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Grape Tart

By: Aileen Anastacio


Grape Tart

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
teaspoon salt
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         
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons butter
1 cup heavy cream
3 to 4 cups grapes, halved

 

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 How to Roll Out Dough)

Drizzle ice water over mixture and toss until dough is evenly moist and begins to come together but does not form into a ball.

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.

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.

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.

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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