Grape tart with champagne cream
easy
60 mins
60 mins
Ingredients
- 50 g Flour
- 50 g crushed almonds
- 50 g Butter or margarine
- 1 TABLESPOON Sugar
- 1/2 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp Cling film
- 6 sheets white gelatine
- 4 Egg Yolk
- 100 g Sugar
- 2 packages Vanillin sugar
- 1 untreated lemon
- 1/8 l dry champagne
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 500 g green and blue
- 7-10 Tbsp Grapes
- 2 packages sugared
- 7-10 Tbsp Cake glaze
- 1/2 l light grape juice
Directions
- 1
Place all ingredients on a work surface. Chop well with a wide knife until the dry and moist ingredients mix together. Knead quickly to a smooth dough with cool hands.
- 2
Wrap in foil and place in the refrigerator for about 30 minutes. Roll out dough on a springform pan (26 cm Ø), prick several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes.
- 3
Let it cool down. For the cream, soak gelatine in plenty of cold water. Beat the egg yolks, sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Wash the lemon with hot water and rub dry.
- 4
Grate the shell. Halve the lemon and squeeze the juice. Stir lemon juice, zest and champagne into the cream. Whip cream with remaining vanilla sugar until stiff. Squeeze the gelatine, dissolve and stir into the champagne cream.
- 5
Cool until the cream begins to gel. Fold in the cream and spread on the shortcrust pastry base. Pluck the grapes from the stalks, wash, dab dry, halve and remove seeds. Cover the cake with it.
- 6
Mix the cake glaze in a small pot with the cold juice until smooth. Boil up while stirring. Leave to cool for 1 minute. Spread the icing evenly over the cake from the middle. Refrigerate again in the fridge.
- 7
Results in about 12 pieces.
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