अंगूर की टार्ट

Batter: Start by carefully separating the egg whites from the yolks, making sure that no impurities remain in the whites, as they need to be as clean as possible to get a perfect mousse. Beat the egg whites with a pinch of salt, using a mixer on high speed, until stiff and glossy. Gradually add the granulated sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved and the mixture is stiff and glossy. In a separate bowl, whisk the yolks with the oil, being careful to incorporate like mayonnaise to make a smooth emulsion. Once smooth, carefully fold the yolks into the egg whites, using a spatula and stirring gently from the bottom up so as not to lose any air in the foam. Gradually add the sifted flour combined with the baking powder, mixing gently until everything is well blended. Pour the mixture into a 28 cm diameter tart tin, greased with butter and coated with flour to prevent sticking. Place in the preheated oven at 180 degrees Celsius and bake for 20-25 minutes, or until the pastry is browned and passes the toothpick test.

Cream: In a double-bottomed saucepan, add 400 ml milk along with a pinch of salt and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk the yolks with the sugar and vanilla sugar until the mixture is creamy and bright yellow. Add the remaining milk and flour, stirring well to avoid lumps. Once the milk reaches the boiling point, carefully pour the yolk mixture into the bowl of milk, stirring vigorously to avoid curdling. Allow the cream to simmer, stirring constantly until it thickens to the consistency of fine cream. Once it has reached this consistency, remove the saucepan from the heat, add the butter and stir well until completely melted. Cover the pan with cling film, making sure it touches the cream to prevent a crust from forming, and leave to cool completely.

ASSEMBLY: Once the pastry has cooled, spread the custard evenly over the top, leveling it well with a spatula to create a smooth surface. On top, decorate with fresh grapes, which you can cut in half and scoop out the seeds for a nicer look and smoother texture. After arranging the grapes, prepare a piping bag of gelee cake according to the instructions on the packet and carefully pour it over the grapes, making sure to cover them well. Let the cake sit in the fridge for a few hours so that the jelly hardens and the flavors combine. Savor every slice of this delicious treat, which brings a hint of freshness and sweetness to any time of day!