Ingredients:
For the base:
- 1 1/2 cups flour
- 1/8 teaspoons salt
- 6 Tablespoons sugar
- 70 grams cold butter, cut into cubes
- 1 egg
- 1 Tablespoon water
- 1 teaspoon vanilla extract
For the filling:
- 1 carton of heavy whipping cream
- 2 Tablespoons pudding powder
- 2 cups green grapes, sliced or whole
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Instructions:
- For the crust: In a food processor, combine the flour, salt, and sugar, and pulse for a few seconds. Add the butter and pulse until you get small crumbs. Add the egg and water, and pulse briefly until a uniform dough forms.
- Shape the dough into a ball, and flatten it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- Lightly flour the work surface and roll out the dough to a thickness of 3mm. Cut circles with a diameter about 2cm larger than the size of your tart pans. Transfer the dough to the tart pans and press it onto the bottom and sides. Prick the bottom of the dough with a fork several times. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Cover the dough with parchment paper and cover with dry beans or pie weights to prevent the dough from rising during baking.
- Bake for 10 minutes, then remove the beans and parchment paper and bake for an additional 10 minutes, or until the edges of the crust start to turn golden. Remove from the oven and let cool.
- For the filling: Whip the cream and pudding powder together until stiff peaks form. Spread the whipped cream onto the cooled tart shells and decorate with grapes. Serve immediately.
Can this recipe be prepared in advance? The baked tart shells can be prepared up to 3 days in advance, and stored tightly wrapped in plastic wrap. Fill with whipped cream and grapes just before serving.