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Grape Tart (using Kyoho Grapes Or Large Table Grapes) Recipe

Grape Tart (Using Kyoho Grapes or Large Table Grapes) Recipe
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Serving : 10
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Prepare the ingredients before making Grape Tart (Using Kyoho Grapes or Large Table Grapes) in your home. Then, follow these steps below to serve Grape Tart (Using Kyoho Grapes or Large Table Grapes) for your family or friends.

Ingredients: Grape Tart (Using Kyoho Grapes or Large Table Grapes)

  • 1 Basic Tart Crust (Pâte Sucrée)
  • ■For the filling:
  • 2 Egg yolks
  • 100 ml Milk
  • 30 grams Sugar
  • 8 grams Cornstarch
  • 60 ml Heavy cream
  • 1 dash Vanilla essence
  • 140 ml A. Heavy cream
  • 50 grams A. Cream cheese
  • 12 grams A. Sugar
  • 1 bunch Grapes (Kyoho variety, large table grapes)

How to Make Grape Tart (Using Kyoho Grapes or Large Table Grapes)

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Grape Tart (Using Kyoho Grapes or Large Table Grapes) in your home by yourself.

    Step 1
  • Make the pastry (seeand rest it in the refrigerator. Slice the pastry into 10 pieces.
  • Step 2
  • Roll each piece of pastry into a circle. I used a muffin tin with 5.5cm diameter bottoms this time.
  • Step 3
  • Line each muffin tin cup with the pastry, making the sides about 2cm high. Pierce the bottoms, and refrigerate the pastry (30 minutes or so).
  • Step 4
  • Make the filling. Please refer to the "Egg Tart" recipe.
  • Step 5
  • ■ The ingredient amounts for the egg tart are different from the ones for these tarts, but the method is the same.
  • Step 6
  • Cut the grapes into half, peel and drain off any excess moisture. (Half the grapes will be added to the filling, and the other half will be used as decoration.)
  • Step 7
  • These are the Kyoho grapes I used. One bunch was just enough this time, but keep in mind that each bunch has a different number of grapes.
  • Step 8
  • Add the filling from Step 4 inside the pastry lined muffin cups in Step 3, and top with 3 grape halves each.
  • Step 9
  • Bake in a preheated 180°C oven for about 25 minutes.
  • Step 10
  • After the tarts have cooled a bit, take them out of the tin and cool on a rack.
  • Step 11
  • Make the cream for the topping. Mix the A. cream cheese until soft. Add the sugar to the heavy cream and whip it.
  • Step 12
  • Combine the whipped cream and cream cheese.
  • Step 13
  • Mound the cream on top of the cooled tarts.
  • Step 14
  • Add the rest of the grape halves to finish. Chill well before serving.
  • Step 15
  • Here's how it looks cut in half. The tarts are best eaten after they've been chilling for more than half a day. I recommend waiting more than a day, when the filling and the crust have melded together.
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