The black grape tart is a delicious sweet pie made with a crispy shortcrust pastry base and a soft, juicy black grape filling. Perfect to enjoy during autumn, this tart is a true treat.
Thaw the frozen shortcrust pastry, roll it out to a thickness of 1/2 centimeter, place it in a tart pan and bake at 180°C for 25 minutes.
Let it cool.
Whisk the egg with the sugar, mix in the Maizena dissolved in a little cold milk and the remaining hot milk, adding it in a thin stream.
Cook, stirring constantly.
When the custard thickens, remove from the heat and stir in the almonds.
Let it cool, then spread the custard over the tart crust.
Decorate with the grapes and brush them with the apricot jam dissolved in a little water.
Tart pan
Bowl
Spoon
Italy
| Energy (kcal) | 231.66 |
| Carbohydrates (g) | 29.01 |
| of which Sugars (g) | 19.46 |
| Fat (g) | 11.01 |
| of which Saturates (g) | 4.47 |
| Protein (g) | 5.22 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.09 |
