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Custard tart with roasted grapes
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100g unsalted butter, chilled
200g plain flour
30g icing sugar
1 tsp lemon juice
Freshly grated nutmeg, to serve (optional)
150g Essential Green Seedless Grapes, halved
80g caster sugar
225ml whole milk
225ml double cream
1 tbsp vanilla bean paste
1. Cut the butter into small cubes. In a large bowl, mix together the flour and butter, then rub together with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar. In a small bowl, beat together the egg and lemon juice, then slowly stir into the flour mixture, until it comes together into a dough (you might not need all the egg mixture, so add a little at a time). Wrap the pastry and rest in the fridge for 20 minutes.
2. Preheat the oven to 180ºC, gas mark 4. On a clean, floured surface, roll out the pastry until you have a thin disc big enough to line a 22cm tart tin. Line the tin with the pastry, then line the pastry with a large piece of baking parchment and fill with baking beans. Put the tart case on a baking sheet and bake for 15 minutes, then remove the paper and baking beans. On a separate baking tray, spread out the halved grapes, cut-side up. Bake both the tart case and the tray of grapes for a further 20 minutes until the pastry case is pale golden and the grapes have started to dry out slightly.
3. Lower the oven temperature to 150ºC, gas mark 2. Whisk the eggs and caster sugar in a bowl. Heat the milk, cream and vanilla in a pan until the mixture just comes to the boil. Take off the heat and slowly add to the eggs, whisking continuously. Sieve the mixture into a jug. Spread the baked grapes evenly over the base of the tart case and carefully pour over the custard. Bake for 30 minutes; the middle of the tart should be very slightly wobbly. Leave to cool in the tin for 20 minutes before removing and serving, scattered with a little freshly grated nutmeg, if liked.
Typical values per serving:
vegetarian (for 8)
This recipe was first published in September 2021.