Grape Tart with Red Wine Jelly

Grape Tart with Red Wine Jelly

I wanted to make a tart with seasonal fruit. Summer is almost over, so I made a grape tart. The sweet and crunchy tart crust is filled with lots of custard cream and heavy cream, and finished with gelled with red wine jelly . This tastes like an extravagant tart.

Ingredients: One 18cm tart pan worth

Pate Sucrée (sweet shortcrust pastry) (Recipe ID: 419060
1 (1/2 amount of the recipe)
Kyoho grapes (large table grapes)
1 package
For the Crème Diplomat (a light pastry cream):
Basic Custard Cream (Recipe ID: 285138)
The whole amount of the recipe
Heavy cream
100 ml
1 tablespoon
To finish:
Red wine
50 ml
Powdered gelatin
3 g
10 g
100 ml


1. Bake the tart: Roll out the tart crust dough with a rolling pin. Press it into the mold, and poke several holes into the bottom with a fork etc. Place some pie weights in the crust on top of kitchen parchment paper, and bake in the oven at 170~180C for 15 minutes. Remove the pie weights, and and bake the crust for an additional 10 minutes.
2. Make the cream. Add the heavy cream and sugar to a bowl and whip.
3. Add the custard cream to the whipped cream and mix.
4. Peel the grapes, removing any seeds with a toothpick.
5. Pack the cream into the tart.
6. Place the grapes on top of the cream after wiping off any moisture with a paper towel etc.
7. Make the red wine jelly. Add sugar, water, and gelatin to a pot and turn on the heat. Remove from the heat once the gelatin dissolves, add in the red wine, and mix well.
8. Pour the red wine over the tart for the finishing touch. Chill in the refrigerator to set, and it is done.
9. Enjoy.

Story Behind this Recipe

I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.
A tart with just grapes didn't look all that impressive, so I added red wine jelly.