For the dough:
1 2/3 cup all-purpose flour (200 g)
1/2 cup unsalted butter, softened (100 g)
1 lightly beaten egg
2 tablespoons milk
Rice or bean crust (to firm the dough)
For the filling:
4 large egg yolks
3/4 cup granulated sugar (135 g)
1/4 cup cornstarch
3 cups whole milk (720 ml)
For the glaze:
1/2 cup raspberry gelatin (150 g)
300 g grapes, cut in half, without seeds (150 g each)
For the dough:
1 2/3 cup all-purpose flour (200 g)
1/2 cup unsalted butter, softened (100 g)
1 lightly beaten egg
2 tablespoons milk
Rice or bean crust (to firm the dough)
For the filling:
4 large egg yolks
3/4 cup granulated sugar (135 g)
1/4 cup cornstarch
3 cups whole milk (720 ml)
For the glaze:
1/2 cup raspberry gelatin (150 g)
300 g grapes, cut in half, without seeds (150 g each)
Prepare the dough: on a clean surface, place the flour and, with your fingers, quickly mix in the butter to form a thick crumb
Mold a depression in the center and add the egg
Incorporate the crumbs gradually, continuing to mix with your fingers until it becomes more pliable
Mold another depression in the mixture and add the milk, 1 tablespoon at a time
Mix well and knead slightly to obtain a pliable dough
Shape into a ball
Prewarm the oven to 180°C (moderate)
On a clean surface, roll out the dough with the help of a rolling pin and line a removable tart pan with a diameter of 28.5 cm
Cut off any excess dough, shape into rolls, and line the sides of the pan
Remove any excess dough from the edges
Poke holes with a fork
Place two sheets of parchment paper over the dough and fill with rice or bean crust to prevent the dough from separating from the sides
Bake in the preheated oven for 15 minutes
Remove the parchment paper and bean crust, then bake for an additional 20-30 minutes or until golden brown
Prepare the filling: in a bowl, beat well the egg yolks with the granulated sugar and cornstarch to obtain a clear mixture
Set aside
In a large saucepan, bring the milk to a boil at high heat
Add 1 cup of hot milk over the egg yolks, mix well, and pour into the remaining milk in the saucepan
Cook on low heat, stirring constantly, until the mixture becomes thick and smooth or until the bottom of the pan is visible
Remove from heat and let cool, stirring occasionally
Assemble the tart: place the filling over the baked dough
Spread the raspberry gelatin and grapes delicately
Cover with aluminum foil and refrigerate for at least 2 hours
Unmold just before serving
342 calories per slice
