1 pie crust
1/2 kg of grapes
1/2 cup of whipped cream mixed with chantilly
4 tablespoons of rosewater jelly
1 pie crust
1/2 kg of grapes
1/2 cup of whipped cream mixed with chantilly
4 tablespoons of rosewater jelly
Prepare the dough according to the instructions
"Roll it out very thinly and cut into 10cm circles."
Press well into 4 tart molds
Fork the dough thoroughly and bake in a preheated oven for 20 minutes or until the dough is golden brown
Let it cool down
Wash the grapes
Place a little whipped cream chantilly at the bottom of each tart shell
Arrange the grapes on top
Heat the jelly and strain through a sieve
Brush over the grapes.
