Grape tart

Ingredients for 1 servings:

• 250 g flour
• 30 g almonds, peeled, ground
• 95 g powdered sugar
• 150 g butter
• 1 egg(s)
• 1 pinch of salt
• Fat for the mold
• Flour for the mold
• 100 ml milk
• 30 g sugar
• 1 tbsp cornstarch
• 1 egg yolk
• 125 g butter
• 125 g powdered sugar
• 2 eggs
• 125 g ground almonds
• 1 tbsp cornstarch
• 350 ml white wine (Riesling)
• 100 g sugar
• 1 lemon(s), the juice
• 35 g cornstarch
• 1 egg yolk
• 1 kg grapes, green and blue
• 1 pack of cake glaze, clear
• n. B. Water (according to package instructions)
• n. B. Sugar (according to package instructions)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

with almond and wine cream

Knead the ingredients into a shortcrust pastry, wrap in foil and chill for approx. 30-40 minutes. For the almond cream, bring the milk to a boil with the sugar and cornstarch, fold in the egg yolks and cover with foil and let cool slightly. Cream the softened butter with the icing sugar until fluffy, then beat in the eggs one at a time, followed by the ground almonds mixed with the cornstarch. Finally, fold in the custard. Roll out the shortcrust pastry and place in a greased and floured tart tin. Spread the almond mixture on top and bake for approx. 35 minutes at 220°C (top/bottom heat) until golden brown. After approx. 10-15 minutes, reduce the temperature to 180°C. Remove the cake from the oven and let cool. For the wine cream, bring the Riesling to a boil with the sugar, lemon juice and cornstarch and stir in the egg yolks. Spread the cream on the cooled cake. Place the grapes tightly on top and pour over the cake glaze prepared according to the package instructions and allow to cool.