Red grape tart

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 100 g Flour
  • 40 g Butter or margarine
  • 30 g Sugar
  • 1 pinch Salt
  • 1 Egg Yolk
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 2 Eggs (size M)
  • 50 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 40 g Flour
  • 40 g crushed almonds
  • 1 coated Tsp Baking Powder
  • 6 sheets white gelatine
  • 100 g Sugar
  • 3/8 l dry white wine
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 7-10 Tbsp Juice of 1 lemon
  • 600 g blue grapes
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 1 package clear cake glaze powder
  • 7-10 Tbsp Mint leaves and grapes rolled in sugar

Directions

  1. 1

    For the shortcrust pastry, put flour, fat, sugar, salt and egg yolk into a mixing bowl and work in with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth dough.

  2. 2

    Cover and let it rest in the refrigerator for about 30 minutes. Roll out the dough into a circle (26 cm Ø) on a lightly floured work surface and lay it on the bottom of a greased springform pan (26 cm Ø).

  3. 3

    Prick several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, separate the eggs for the sponge cake. Beat the egg white with the whisk of the hand mixer until stiff.

  4. 4

    Add sugar. Add egg yolk and lemon peel and stir in. Mix the flour, almonds and baking powder and carefully fold into the egg mixture. Remove the short pastry from the oven and let it cool down a little.

  5. 5

    Spread the sponge mixture on top and smooth it down. Bake in the oven at the same temperature for another 12-15 minutes. Let cool on a cake rack. For the cream, soak gelatine in plenty of water.

  6. 6

    Bring 3 tablespoons of water, 75 g sugar, 1/4 litre wine, lemon peel and juice to the boil. Leave to cool a little. Squeeze out the gelatine, add and dissolve while stirring. Put it in a cold place. In the meantime, clean and wash the grapes, drain well, cut in half and possibly remove seeds.

  7. 7

    Whip the cream until stiff. Add vanillin sugar and stir in. As soon as the cream starts to gel, fold in the cream and 1/3 of the grapes. Place the edge of a springform pan around the cake base, add the cream and smooth it down.

  8. 8

    Chill for about 1 hour. Spread the remaining grapes on the cream. Put cake glaze powder and remaining sugar in a small pot and mix. Gradually, while stirring, add the remaining wine and 1/8 litre water and bring to the boil.

  9. 9

    Pour the cake glaze over the grapes from the centre. Chill the cake until serving. Arrange on a cake plate and serve decorated with mint and sugared grapes as desired.

  10. 10

    Results in about 12 pieces.

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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