This grape tart is absolutely delicious with a creamy custard filling baked on a sweet, buttery crust, and topped with juicy, green grapes that are lightly dusted with sugar. The fresh grapes go wonderfully with tender custard underneath. Truly a beautiful and special treat to enjoy.
Grape season lasts from August until October, with September being the peak month. This is the best time to find sweet and juicy grapes at your local market.
You can find similar tarts to this on displayed in the shop windows of bakeries and cafes all over Japan. I recall staring admiringly at the many beautiful fruit tarts that line the windows of a certain bakery inside of Kyoto Station many times.
Ingredients
- Tart crust - Tart crusts do take some time and effort to make. You can use a store-bought tart crust to make this recipe quick and easy, or you can make one from scratch, like my tart crust recipe that is delightfully sweet and buttery.
- Green grapes - Try to get medium-sized, seedless grapes with as few flaws as possible. You can use any colour grape for this tart but green is the prettiest with a nice crunch to the texture.
- Heavy cream
- Milk
- Vanilla bean - Using the seeds straight from a vanilla bean in custard really take it up a notch.
- Strip of lemon zest
- Whole nutmeg - Freshly grated nutmeg is incomparable to the pre-ground, powdered version. You will love the aroma that just a touch will give to your baking.
- Egg yolks
- Confectioner's sugar
- Superfine sugar
See the recipe card below for quantities.
Substitutions
Vanilla bean - You can substitute the vanilla bean seeds in this grape tart recipe with a teaspoon of pure vanilla extract or vanilla bean paste.
Whole nutmeg - You can substitute the freshly ground nutmeg with a pinch of pre-ground nutmeg.
Variations
You can make this tart with other toppings besides grapes. The other most popular one is strawberries! Find this variation in my strawberry custard tart recipe post that I think you will love just as much.
Instructions
If you plan to make your own tart crust, start with that first. Or, if you are using a boughten one, follow the package instructions to prepare it. Preheat your oven to 300° F / 150°C.
Cut open the vanilla bean pod lengthwise and scrape out the seeds. Discard the pod.
In a large bowl, stir together egg yolks and confectioner's sugar until it begins to lighten in colour.
Heat cream, milk, vanilla bean seeds, some freshly ground nutmeg, and strip of lemon zest in a medium saucepan over medium heat. As soon as it just comes to a boil pour the hot cream mixture into the egg yolks, while stirring continuously.
Use a sieve to strain the custard into another bowl. Let it sit for a few minutes, then skim any froth from the surface and discard the froth.
Pour the custard into your tart crust, filling it just to an easy-to-move level, then top it up once it is safely set on the oven rack (to avoid messy oven spillage). Depending on your tart crust depth, you may not need all of the custard.
Bake the tart for about an hour, until the top is lightly golden and the custard is mostly set with just a slight jiggle in the middle when you tap the sides.
Set the tart on a cooling rack to cool completely before adding the grapes.
Cut the rounded edges off of each grape, then cut the remaining middle section into even slices. Depending on the size of your grapes, you will get 2-3 slices per grape.
Set the slices onto the cooled tart in a ring around outer edge, then set the second ring slightly resting on the slices behind them. Continue this to get a layered effect.
Set the rounded end of a small grape in the very centre and finish off by sprinkling the grapes with a dusting of superfine super. Serve this grape tart chilled.
Equipment
To make this recipe you will need the following:
- Kitchen scale or measuring cup set
- Sieve
- Sifter
- Medium saucepan
- Mixing bowls
- Wooden spoon or rubber spatula
- Cooling rack
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Storage
Typically, you can store custard tarts in an airtight container in the refrigerator for up to 3 days. However, because of the addition of sliced grapes, that time is reduced to up to 2 days.
Tip for Success
- Sifting the confectioner's sugar before mixing with the egg yolks will make blending it smoothly a breeze.
- Using seedless grapes with minimal external flaws will give you the prettiest results.
📖 Recipe
Grape Tart
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Tarts
- Cuisine: Japanese
Description
This grape tart is absolutely delicious with a creamy custard filling on a sweet, buttery crust, topped with juicy and lightly sugar-dusted green grapes.
Ingredients
tart crust (homemade tart crust or store-bought)
1 cup heavy cream
1 cup milk
1 vanilla bean
whole nutmeg
1 thick strip of lemon zest
8 egg yolks
½ cup powdered sugar, sifted
400 g medium-sized, seedless green grapes
superfine sugar
Instructions
If you plan to make your own tart crust, start with that first. Or, if you are using a boughten one, follow the package instructions to prepare it. Preheat your oven to 300° F / 150°C.
Cut open the vanilla bean pod lengthwise and scrape out the seeds. Discard the pod.
In a large bowl, stir together egg yolks and confectioner's sugar until it begins to lighten in colour.
Heat cream, milk, vanilla bean seeds, some freshly ground nutmeg, and strip of lemon zest in a medium saucepan over medium heat. As soon as it just comes to a boil, pour the hot cream mixture into the egg yolks, while stirring continuously.
Use a sieve to strain the custard into another bowl. Let it sit for a few minutes, then skim any froth from the surface and discard the froth.
Pour the custard into your tart crust, filling it just to an easy-to-move level, then top it up once it is safely set on the oven rack (to avoid messy oven spillage). Depending on your tart crust depth, you may not need all of the custard.
Bake the tart for about an hour, until the top is lightly golden and the custard is mostly set with just a slight jiggle in the middle when you tap the sides.
Set the tart on a cooling rack to cool completely before adding the grapes.
Cut the rounded edges off of each grape, then cut the remaining middle section into even slices. Depending on the size of your grapes, you will get 2-3 slices per grape.
Set the slices onto the cooled tart in a ring around outer edge, then set the second ring slightly resting on the slices behind them. Continue this to get a layered effect.
Set the rounded end of a small grape in the very centre and finish off by sprinkling the grapes with a dusting of superfine super. Serve this grape tart chilled.
Nutrition
- Serving Size:
- Calories: 288
- Sugar: 14.6 g
- Sodium: 257.1 mg
- Fat: 18.8 g
- Carbohydrates: 25.5 g
- Protein: 5.2 g
- Cholesterol: 182.9 mg
Katie says
Amazing!
Asha says
Thank you!
Kelsey says
Fabulous. The star of my dinner party.
Asha says
Thanks! That's fantastic.
Tanya says
Crazy delicious
Asha says
Thanks so much
Grace says
I made individual tarts following your design - so good and cute.
Asha says
Those sound adorable. Thanks!
Misty Dawn says
So cute. Made as individual tarts with red and green grapes. Gobbled up by all.
Asha says
Thanks!
Grace says
Invited neighbors for a bbq. This dessert was a hit.
Asha says
Amazing, thanks for the review 🙂
Sandra says
This turned out beautifully. I alternated green and concord grapes. Great flavour.
Asha says
Thank you. Wish I could see a picture of how it turned out 🙂
Kylie says
I am thrilled with how my grape tart turned out. Great recipe.
Asha says
I'm so glad. Thank you.
Katie says
I did a test run on this tart recipe and made tartlets a few weeks ago; as I plan to make the large one for our Chirstmas dessert. Tartlets turned out beautifully.
Can't wait to make our Christmas treat. Super delicious.
Asha says
Thanks Katie, a mini version of these sounds delicious too!
Meghan says
I made individual tarts with this recipe. So happy that they turned out perfectly as I had company and not all my first-attemots at recipes do so well.
Asha says
Thank you, so glad it turned out well for you.