Shine Muscat Tart

Prepare the tart dough, place it in your favorite mold, and bake. Prepare the custard cream and nappage

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

Place the nappage in a double boiler and melt until it is thick enough to spread easily

Place the cream from [2] into the tart mold and smooth the surface

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

Place in the refrigerator and chill for 20 to 30 minutes to harden

Remove from the refrigerator and arrange in a serving dish. Finish by sprinkling powdered sugar and topping with mint leaves