Grape Tart might be just the dessert you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 186 calories, 4g of protein, and 7g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of egg yolks, vanilla, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 5 hours.
Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat.
Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick.
Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
Preheat oven to 425°F while pastry cream chills.
Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles.
Brush 1/3 inch of edges lightly with water and fold in borders.
Brush off excess flour and press borders with back of a fork to seal.
Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork.
Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
Spread pastry cream in shells with a spatula and top with grapes.
·Pastry cream may be made 1 day ahead and chilled.·Pastry shells can be baked 4 hours ahead, then cooled and kept, covered, at room temperature. If not making ahead, you'll want to bake pastry while cream is chilling.