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Grape Custard Tart

Giorgos Tsoulis
A delicious grape custard tart with green and red grapes - a mouth-watering dessert, bursting with autumn flavors!
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Prep Time 10 minutes
Cook Time 40 minutes
Waiting Time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine International
Servings 7 servings

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

Chef's Tip: Chilling the dough allows the butter to firm up and the gluten to relax, making the base easier to roll and helping it bake up crisp.
Grape Custard Tart
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