In a late autumn, when I could still find grapes on the vine in the garden, I decided to pick them all and put them in the freezer. I wasn't sure if they would keep their texture, but after thawing them, even weeks later, they behaved as if they had just been picked. I used some of them in a vanilla cream tart, which turned out well every time I made it.
Quick Info
Total time: about 2 hours (includes cooling times)
Preparation time: 40 minutes (plus dough cooling)
Baking time: 30-40 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for any season
Ingredients
For the dough (for two tart shells):
- 250 ml cold water
- 4 tablespoons oil
- flour as needed to form a suitable dough (about 400-450 g, but adjusted as needed)
- a pinch of salt
For greasing:
- 200 g lard (or butter)
- 7 tablespoons flour
For the vanilla cream:
- 800 ml milk
- 2 egg yolks
- 200 g sugar
- 3 tablespoons flour
- vanilla extract (to taste)
- 250 g butter with 80% fat (at room temperature)
- 300 g grapes (preferably small berry)
Preparation method
1. Dough
In a bowl, mix the cold water, oil, and a pinch of salt. Gradually add flour until a suitable, slightly elastic dough forms. Divide the dough into two equal parts.
2. Preparing the shells
Roll out each piece of dough into thin sheets. Mix the slightly melted lard (or butter) with the 7 tablespoons of flour. Grease each sheet with this mixture over the entire surface.
3. Rolling and cooling
Tightly roll each greased sheet like a log. Place them in the refrigerator for 30 minutes to harden.
4. Forming the base
Remove the rolls from the refrigerator and roll them out again, this time into round sheets suitable for tart pans. Place one of the sheets in the greased pan, press lightly, and if desired, trim the edges if excess dough remains.
5. Baking
Prick the base of the tart with a fork here and there. If you want to avoid puffing, place a piece of parchment paper on top and add 200 g of dried beans for weight. Bake the crust in the oven at low heat for 30-40 minutes until golden and crisp. Allow to cool completely before adding the cream.
6. Vanilla cream
Heat 500 ml of milk with 100 g of sugar until boiling. Meanwhile, mix the two egg yolks with 100 g of sugar, 3 tablespoons of flour, vanilla extract, and the remaining 300 ml of cold milk until smooth. When the milk starts to boil, pour in the egg and flour mixture, stirring continuously over low heat until the mixture thickens to a thick cream. Remove from heat and let the cream cool, stirring occasionally to prevent a skin from forming.
7. Finishing the cream
When the cream is completely cool, beat the softened butter until fluffy with a mixer. Gradually add the cooled vanilla cream to the butter, mixing until smooth and homogeneous.
8. Adding the grapes
Gently fold the grapes into the cream. If you have small grapes, most will remain whole. There’s no need to peel them if the skin is not too thick.
9. Assembly
Remove the crust from the pan and place it on a serving platter. Spread the cream with grapes evenly over the crust.
10. Cooling and serving
Let the tart cool in the refrigerator for about an hour before slicing. It slices much better after cooling. You can decorate as desired, for example with fresh fruits or candies.
Why I make this recipe often
This tart is practical especially when I have fresh or frozen grapes on hand. The dough is easy to work with, and the vanilla cream goes well with many types of fruits. The crust is crispy, the cream is rich, and the grapes add freshness and texture.
Tips and variations
Tips
- To prevent the crust from rising unevenly, use dried beans or ceramic baking beads.
- This dough can also be used for savory tarts, without sugar.
- The cream must be completely cooled before mixing with the butter, otherwise, it will curdle.
- If the grapes have seeds, you can remove them beforehand.
Substitutions
- Lard can be replaced with butter for a milder taste.
- You can use plant-based milk, but the texture of the cream will be slightly different.
- If you don’t have vanilla extract, you can use vanilla sugar.
Variations
- It works just as well with other fruits, like peaches, apricots, or berries.
- The cream can be flavored with lemon or orange zest.
- You can use just one sheet of dough if you want a thinner crust.
Serving ideas
- A little powdered sugar can be sprinkled before serving.
- It’s also good for breakfast, alongside coffee.
- For events, you can make small tarts in individual molds.
Frequently asked questions
1. Can I use frozen grapes?
Yes, frozen grapes work well. Let them thaw and add them directly to the cream.
2. Can I make the crust with butter instead of lard?
Yes, butter works just as well for greasing the sheets and gives a slightly different flavor.
3. Can I freeze the tart after it’s done?
I do not recommend freezing the assembled tart, as the cream and fruit lose their texture upon thawing.
4. What type of flour should I use?
Type 000 flour (for cakes) gives a finer result, but regular wheat flour works too.
5. How can I prevent the vanilla cream from curdling with the butter?
Make sure both are at room temperature before mixing. The cream must be completely cooled.
Nutritional values
Estimate for one slice (out of 10): about 330 kcal. Carbohydrates: 35 g, fats: 20 g, proteins: 5 g. Values may vary depending on how thick the cream is and what type of butter you use. It is a fairly rich dessert but not excessively sweet.
Storage and reheating
The tart can be stored in the refrigerator, covered, for 2-3 days. The cream holds up well, but the crust may become softer after a day. I do not recommend reheating, as it will soften and the cream will change texture. If there’s any left, it can be consumed cold, straight from the refrigerator.
Quick Info
Total time: about 2 hours (includes cooling times)
Preparation time: 40 minutes (plus dough cooling)
Baking time: 30-40 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for any season
Ingredients
For the dough (for two tart shells):
- 250 ml cold water
- 4 tablespoons oil
- flour as needed to form a suitable dough (about 400-450 g, but adjusted as needed)
- a pinch of salt
For greasing:
- 200 g lard (or butter)
- 7 tablespoons flour
For the vanilla cream:
- 800 ml milk
- 2 egg yolks
- 200 g sugar
- 3 tablespoons flour
- vanilla extract (to taste)
- 250 g butter with 80% fat (at room temperature)
- 300 g grapes (preferably small berry)
Preparation method
1. Dough
In a bowl, mix the cold water, oil, and a pinch of salt. Gradually add flour until a suitable, slightly elastic dough forms. Divide the dough into two equal parts.
2. Preparing the shells
Roll out each piece of dough into thin sheets. Mix the slightly melted lard (or butter) with the 7 tablespoons of flour. Grease each sheet with this mixture over the entire surface.
3. Rolling and cooling
Tightly roll each greased sheet like a log. Place them in the refrigerator for 30 minutes to harden.
4. Forming the base
Remove the rolls from the refrigerator and roll them out again, this time into round sheets suitable for tart pans. Place one of the sheets in the greased pan, press lightly, and if desired, trim the edges if excess dough remains.
5. Baking
Prick the base of the tart with a fork here and there. If you want to avoid puffing, place a piece of parchment paper on top and add 200 g of dried beans for weight. Bake the crust in the oven at low heat for 30-40 minutes until golden and crisp. Allow to cool completely before adding the cream.
6. Vanilla cream
Heat 500 ml of milk with 100 g of sugar until boiling. Meanwhile, mix the two egg yolks with 100 g of sugar, 3 tablespoons of flour, vanilla extract, and the remaining 300 ml of cold milk until smooth. When the milk starts to boil, pour in the egg and flour mixture, stirring continuously over low heat until the mixture thickens to a thick cream. Remove from heat and let the cream cool, stirring occasionally to prevent a skin from forming.
7. Finishing the cream
When the cream is completely cool, beat the softened butter until fluffy with a mixer. Gradually add the cooled vanilla cream to the butter, mixing until smooth and homogeneous.
8. Adding the grapes
Gently fold the grapes into the cream. If you have small grapes, most will remain whole. There’s no need to peel them if the skin is not too thick.
9. Assembly
Remove the crust from the pan and place it on a serving platter. Spread the cream with grapes evenly over the crust.
10. Cooling and serving
Let the tart cool in the refrigerator for about an hour before slicing. It slices much better after cooling. You can decorate as desired, for example with fresh fruits or candies.
Why I make this recipe often
This tart is practical especially when I have fresh or frozen grapes on hand. The dough is easy to work with, and the vanilla cream goes well with many types of fruits. The crust is crispy, the cream is rich, and the grapes add freshness and texture.
Tips and variations
Tips
- To prevent the crust from rising unevenly, use dried beans or ceramic baking beads.
- This dough can also be used for savory tarts, without sugar.
- The cream must be completely cooled before mixing with the butter, otherwise, it will curdle.
- If the grapes have seeds, you can remove them beforehand.
Substitutions
- Lard can be replaced with butter for a milder taste.
- You can use plant-based milk, but the texture of the cream will be slightly different.
- If you don’t have vanilla extract, you can use vanilla sugar.
Variations
- It works just as well with other fruits, like peaches, apricots, or berries.
- The cream can be flavored with lemon or orange zest.
- You can use just one sheet of dough if you want a thinner crust.
Serving ideas
- A little powdered sugar can be sprinkled before serving.
- It’s also good for breakfast, alongside coffee.
- For events, you can make small tarts in individual molds.
Frequently asked questions
1. Can I use frozen grapes?
Yes, frozen grapes work well. Let them thaw and add them directly to the cream.
2. Can I make the crust with butter instead of lard?
Yes, butter works just as well for greasing the sheets and gives a slightly different flavor.
3. Can I freeze the tart after it’s done?
I do not recommend freezing the assembled tart, as the cream and fruit lose their texture upon thawing.
4. What type of flour should I use?
Type 000 flour (for cakes) gives a finer result, but regular wheat flour works too.
5. How can I prevent the vanilla cream from curdling with the butter?
Make sure both are at room temperature before mixing. The cream must be completely cooled.
Nutritional values
Estimate for one slice (out of 10): about 330 kcal. Carbohydrates: 35 g, fats: 20 g, proteins: 5 g. Values may vary depending on how thick the cream is and what type of butter you use. It is a fairly rich dessert but not excessively sweet.
Storage and reheating
The tart can be stored in the refrigerator, covered, for 2-3 days. The cream holds up well, but the crust may become softer after a day. I do not recommend reheating, as it will soften and the cream will change texture. If there’s any left, it can be consumed cold, straight from the refrigerator.