Shine Muscat Tart
This gorgeous tart is made with a basic tart dough and topped with plenty of Shine Muscat grapes. The extra step of spreading the nappage creates a beautiful finish. Shine Muscat grapes are difficult to cut, so we recommend baking the tart dough in a small mold
How to make it
1
Prepare the tart dough, place it in your favorite mold, and bake. Prepare the custard cream and nappage
2
Add the granulated sugar to the cream and whip over ice water until stiff. Loosen the custard cream and add the whipped cream little by little in 5 to 6 batches
3
Place the nappage in a double boiler and melt until it is thick enough to spread easily
4
Place the cream from [2] into the tart mold and smooth the surface
5
Cut off the stems of the Shine Muscat grapes and cut them into quarters. Place them on top of the tart and brush with the melted nappage
6
Place in the refrigerator and chill for 20 to 30 minutes to harden
7
Remove from the refrigerator and arrange in a serving dish. Finish by sprinkling powdered sugar and topping with mint leaves
2 ingredients
-
- Basic tart dough
- 2 small pieces
-
- Custard cream
- 200g
-
- Fresh cream
- 120g
-
- Granulated sugar
- 15g
-
- Nappage
- 70g
-
- Shine Muscat
- About 10 grains
-
- Powdered sugar for finishing
- A little
-
- For mint
- A little
[PR]
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