For the crust
1 1/2 cups all-purpose flour (180g)
1/2 cup cold unsalted butter, cut into small pieces (100g)
1/3 cup confectioners' sugar (60g)
1/4 cup water (60ml)
For the filling
1 can of concord grape syrup (400g), drained and cut into slices
1 tablespoon grated lime zest
To serve with
1 cup heavy cream, chilled (120ml)
1/4 cup confectioners' sugar (45g)
For the crust
1 1/2 cups all-purpose flour (180g)
1/2 cup cold unsalted butter, cut into small pieces (100g)
1/3 cup confectioners' sugar (60g)
1/4 cup water (60ml)
For the filling
1 can of concord grape syrup (400g), drained and cut into slices
1 tablespoon grated lime zest
To serve with
1 cup heavy cream, chilled (120ml)
1/4 cup confectioners' sugar (45g)
Preheat the oven to 200°C (hot)
Prepare the crust: in a food processor, blend all ingredients until a ball forms (approximately 1 minute)
Roll out the crust over the bottom of a 24cm diameter tart pan
Bake in the preheated oven until golden brown (about 15 minutes)
Remove from the oven
Prepare the filling: spread the grape syrup slices over the crust and sprinkle with lime zest. Reserve
Prepare to serve: in a blender, blend heavy cream and confectioners' sugar until stiff peaks form (approximately 4 minutes)
Serve the tart immediately with whipped cream on top
420 calories per slice.
