tart crust (homemade tart crust or store-bought) - I used the
tart crust recipe from the biscoff tart here
1 cup (237ml) heavy cream
1 cup (237ml) milk
1 teaspoon vanilla paste
whole nutmeg
1 thick strip of lemon zest
8 egg yolks
1/2 cup (65g) powdered sugar, sifted
400g medium-sized, seedless green grapes
Instructions
If you plan to make your own tart crust, start with that first.
Or, if you are using a boughten one, follow the package
instructions to prepare it. Preheat your oven to 300°F (150°C).
Cut open the vanilla bean pod lengthwise and scrape out the
seeds. Discard the pod.
In a large bowl, stir together egg yolks and confectioner's
sugar until it begins to lighten in colour.
Heat cream, milk, vanilla bean seeds, some freshly ground
nutmeg, and strip of lemon zest in a medium saucepan over medium
heat. As soon as it just comes to a boil, pour the hot cream
mixture into the egg yolks, while stirring continuously.
Use a sieve to strain the custard into another bowl. Let it sit
for a few minutes, then skim any froth from the surface and
discard the froth.
Pour the custard into your tart crust, filling it just to an
easy-to-move level, then top it up once it is safely set on the
oven rack (to avoid messy oven spillage). Depending on your tart
crust depth, you may not need all of the custard.
Bake the tart for about an hour, until the top is lightly golden
and the custard is mostly set with just a slight jiggle in the
middle when you tap the sides.
Set the tart on a cooling rack to cool completely before adding
the grapes. Set the rounded end of a small grape in the very
centre and finish off by sprinkling the grapes with a dusting of
superfine super. Serve this grape tart chilled.
