Mixture: 2 1/2 cups all-purpose flour
5 tablespoons butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream: 1 1/2 cups heavy cream
3 large egg yolks
4 1/2 tablespoons cornstarch
3 cups whole milk
1 1/2 teaspoons vanilla extract
52 grapes (such as Italy and Ruby)
Covering: 1/2 cup white wine
1 envelope unflavored gelatin (12g)
2 tablespoons butter, softened
Mixture: 2 1/2 cups all-purpose flour
5 tablespoons butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream: 1 1/2 cups heavy cream
3 large egg yolks
4 1/2 tablespoons cornstarch
3 cups whole milk
1 1/2 teaspoons vanilla extract
52 grapes (such as Italy and Ruby)
Covering: 1/2 cup white wine
1 envelope unflavored gelatin (12g)
2 tablespoons butter, softened
Mix together in a bowl the flour and sugar
Make a depression in the center and add the softened butter, egg, salt, and vanilla extract
Mix with a fork until just combined, then gradually add the flour
Ammass until smooth
Bake shell-shaped molds at 180°C for about 30 minutes
Let cool completely and fill with the following cream: mix the heavy cream and egg yolks in a saucepan
Stir well, then add the cornstarch dissolved in milk and cook over medium heat, stirring constantly, until thickened
Remove from heat and let cool slightly
Use immediately to assemble the tartlets
Cover each tartlet with 2 grapes cut in half
Pickle with the following mixture: combine white wine, gelatin, and butter in a saucepan
Heat over low heat, stirring constantly, until the gelatin dissolves
Remove from heat and use to glaze the tartlets
Make 26 tartlets.
