Easy Grape Tart - Pilar Hernández's Chilean Kitchen
When I was little, my mom used to make a lot of tarts and this one was my favorite: Easy White Grape Tart. It looks so pretty and it's so simple to make. You can cheat by buying pre-made pastry, and the same goes for the cream—you can just use Chantilly cream or whatever is easiest for you.
Ingredients · Servings 8
- 1 cup of all-purpose flour
- 1/2 teaspoon of sugar
- 1/8 teaspoon of salt
- 6 tablespoons of unsalted butter, cold and cut into pieces (100 grams)
- very cold water
- 1 cup of pastry cream or lemon cream
- 1 cup of very cold heavy whipping cream
- 2 tablespoons of powdered sugar
Method · PT-497396H59M25S
- Mix the flour, sugar, and salt in a large bowl. Add the butter and work it in with a fork until the mixture resembles coarse sand with pea-sized balls.
- Add water a tablespoon at a time, initially mixing with a fork, then with your hands, until you form a ball. I used 6 tablespoons on a dry day; this will depend on the humidity and temperature of your kitchen. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375F or 200C.
- Remove the dough from the oven and flatten the edges to prevent cracking while rolling. Roll out the dough on a floured surface until you have a circle approximately 25 cm in diameter. Fold it into quarters and transfer it to a greased tart tin. Cover the tart tin. Prick the pastry with a fork and bake for 12-15 minutes, until golden brown. Let it cool on a wire rack.
- In a large, chilled bowl, beat the Chantilly cream at high speed until it begins to form soft peaks. Then, reduce the speed to low and gradually add the powdered sugar. Continue beating at high speed until stiff peaks form and the cream doesn't fall off or move when you lift the beaters.
- Add the pastry or lemon cream and mix using a spatula with folding motions. Don't rush.
- A bunch of washed and dried seedless white grapes. Cover the cooled pastry with the prepared cream and decorate with the grapes.
- They can be served immediately. Keep refrigerated.
Description
Simple and refreshing.
- To make the dough: Mix the flour, sugar, and salt in a large bowl. Add the butter and work it in with a fork until the mixture resembles coarse sand with pea-sized balls.
- To make the cream: In a large, chilled bowl, beat the Chantilly cream at high speed until it begins to form soft peaks. Then, reduce the speed to low and gradually add the powdered sugar. Continue beating at high speed until stiff peaks form and the cream doesn't fall off or move when you lift the beaters.
- For decoration: A bunch of washed and dried seedless white grapes. Cover the cooled pastry with the prepared cream and decorate with the grapes.
