Grape Tart

Make the crust: on a flat surface, combine the flour and with your fingers, quickly mix in the butter to form a coarse mixture

Make a depression in the center and add the egg

Incorporate the flour into the mixture gradually, continuing to mix with your fingers until it becomes more pliable

Make a new depression in the mixture and add the water, 1 tablespoon at a time

Mix and knead slightly to obtain a smooth dough

Form a ball

Preheat the oven to moderate heat (180°C)

On a flat surface, roll out the dough with the help of a rolling pin and line a removable bottom tart pan of 28.5 cm in diameter

Cut off any excess dough, make rosettes, and line the sides of the tart pan

Remove any excess dough from the edges

Make holes with a fork

Add two sheets of parchment paper to the dough and fill with rice or uncooked green peas to prevent the dough from shifting

Put in the preheated oven and bake for 15 minutes

Remove the paper and filling, and bake for another 20-30 minutes or until golden brown

Make the filling: in a bowl, beat the egg yolks with the granulated sugar and cornstarch until smooth. Reserve

In a large saucepan, bring the milk to a boil over high heat (720ml)

Add 1 cup of hot milk to the egg yolk mixture, mix well, and pour into the saucepan with the remaining milk

Simmer over low heat, stirring constantly, until the mixture thickens or the bottom of the saucepan appears

Remove from heat and let cool, stirring occasionally

Assemble the tart: place the cooled filling on top of the baked crust

Spread delicately with raspberry jam and grapes

Cover with aluminum foil and refrigerate for at least 2 hours

Unmold and serve

342 calories per slice