Grape Tart with Red Wine Jelly
cookpad.japan @cookpad_jp
I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.
A tart with just grapes didn't look all that impressive, so I added red wine jelly.
Please adjust the baking time for the tart according to your household oven.
I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu
Open in Cookpad AppCooking Instructions
- 1
Bake the tart: Roll out the tart crust dough with a rolling pin. Press it into the mold, and poke several holes into the bottom with a fork etc. Place some pie weights in the crust on top of kitchen parchment paper, and bake in the oven at 170~180C for 15 minutes. Remove the pie weights, and and bake the crust for an additional 10 minutes.
- 2
Make the cream. Add the heavy cream and sugar to a bowl and whip.
- 3
Add the custard cream to the whipped cream and mix.
- 4
Peel the grapes, removing any seeds with a toothpick.
- 5
Pack the cream into the tart.
- 6
Place the grapes on top of the cream after wiping off any moisture with a paper towel etc.
- 7
Make the red wine jelly. Add sugar, water, and gelatin to a pot and turn on the heat. Remove from the heat once the gelatin dissolves, add in the red wine, and mix well.
- 8
Pour the red wine over the tart for the finishing touch. Chill in the refrigerator to set, and it is done.
- 9
Enjoy.
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