Grape Custard Tart
This elegant grape tart combines a buttery oat-based crust, silky vanilla custard, and a topping of fresh grapes for a refreshing twist on a classic fruit tart. Light, creamy, and perfectly balanced, it’s a dessert that feels both rustic and refined — ideal for a dinner party centerpiece or a weekend treat. The sweetness of the custard pairs beautifully with the juicy grapes, making each bite both comforting and fresh.
The recipe comes from renowned Greek chef Giorgos Tsoulis, who is known for creating approachable versions of traditional and modern Mediterranean desserts. His take on this tart highlights simple, high-quality ingredients and a straightforward technique that any home baker can master. With just a bit of chilling time, you’ll have a show-stopping tart that looks as impressive as it tastes.
Enjoy!
Grape Custard Tart
Ingredients
For the Base:
- 180 g all-purpose flour sifted
- 115 g cold butter cut in cubes
- 55 g white sugar
- 40 g oats
- 1 large egg
- 1 pinch of salt
For the Filling:
- 3 egg yolks
- 100 g white sugar divided
- 1 tsp vanilla extract
- 40 g cornflour (cornstarch)
- 500 ml full-fat milk
- 50 g softened butter
To Serve:
- fresh grapes green and red
Instructions
Make the base:
- In a large bowl, combine the flour, butter, sugar, oats, and salt. Rub the mixture with your fingertips (or with disposable gloves) until it resembles coarse crumbs.
- Add the egg and knead gently until a smooth dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour. This will allow the flour to hydrate well.
- Preheat the oven to 200°C/390°F (fan on).
- Roll out the dough between two sheets of floured parchment paper into a 27 cm (10.5-inch) circle. If the dough is sticky, add some more flour.
- Transfer to a 26 cm (10-inch) tart pan with a removable base. Press the dough firmly into the bottom and sides. Prick the base all over with a fork.
- Bake for 20–25 minutes, or until golden brown. Set aside to cool completely.
For the filling:
- In a bowl, whisk the egg yolks, half of the sugar (50 g), vanilla extract, and cornflour until pale and fluffy.
- Meanwhile, heat the milk with the remaining sugar (50 g) in a saucepan over medium heat. As soon as it comes to a boil, slowly pour it into the yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan. Simmer gently, whisking constantly, until the custard thickens.
- Remove from the heat, stir in the butter, then transfer to a bowl. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Let it cool completely.
Assembly:
- Spread the cooled custard evenly into the baked tart shell.
- Refrigerate for at least 2 hours to set.
- Before serving, top with fresh grapes (halved if large), pressing them gently into the custard.
- Enjoy!
Notes
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