Ingredients
Pasta Frolla (Shortcrust Pastry)
- 250 g flour (1 ⅔ cup, 00 flour)
- 100 g granulated sugar (½ cup)
- 120 g unsalted cold butter (~1 stick)
- 1 medium egg (room temperature)
- 1 medium egg yolk (room temperature)
- ½ lemon zest (optional)
- ⅙ teaspoon salt
Pastry Cream
- 4 medium egg yolks
- 100 g granulated sugar (½ cup)
- 40 g flour (3 ½ tablespoons)
- 500 ml whole fresh milk (2 cups)
- ½ teaspoon vanilla bean or zest of ½ lemon
Topping
- 250 g grapes (~½ pound), seedless or halved to remove seeds
- 2 tablespoons powdered sugar for dusting
Instructions
- Prepare the Pasta Frolla: Place the flour on a work surface and create a well. Add sugar, optional lemon zest, salt, and room-temperature eggs into the well. Incorporate the ingredients gently before adding the cold, unsalted butter. Knead quickly until a smooth, non-sticky dough forms. Shape into a loaf, cover with plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the Pastry Cream: In a saucepan, whisk together egg yolks and sugar until combined. Gradually sift and add flour, mixing well to eliminate lumps. Bring milk to near boiling, then slowly pour it into the egg mixture while stirring continuously. Return this mixture to low heat and stir for 3-4 minutes until it thickens into a smooth custard. Immediately transfer to a cold container, cover with cling film touching the surface to prevent skin, and refrigerate for at least 1 hour to chill and set.
- Prepare Tartlet Shells: Remove the chilled dough from the refrigerator and roll it out to 4-5 mm thickness (~⅕ inch). Cut squares slightly larger than tartlet pans. Grease and flour the pans, then press each pastry square into the pans, ensuring the dough fits snugly along all edges. Trim any excess dough. Prick the bases with a fork to prevent puffing. Line with baking paper and place weights such as rice, beans, or ceramic pie weights on top to keep shells flat during baking. Press fork tines along the edges to create a decorative pattern.
- Bake the Tartlet Shells: Preheat oven to 180°C (350°F). Bake tartlet shells in the middle rack for about 12 to 13 minutes until lightly golden. Remove from the oven and cool completely before filling.
- Fill and Decorate Tartlets: Fill each baked tartlet shell generously with chilled pastry cream, using a spoon or pastry bag for even distribution up to the rim. Wash grapes thoroughly, discard any bruised or overripe ones, dry them well, and halve if they contain seeds. Arrange grapes over the cream randomly or mixed white and black varieties, ensuring they are gently pressed into the cream.
- Serve: Lightly dust the finished tartlets with powdered sugar just before serving for a delicate touch of sweetness and attractive presentation.
Notes
- Using cold butter and chilling the dough is essential for a flaky, tender crust.
- Ensure the pastry cream is completely cooled before filling to prevent melting the pastry.
- Seedless grapes are preferred, but if seeds are present, halve the grapes and remove seeds for better eating experience.
- Pastry weights can be ceramic or dried beans/rice to avoid shrinkage and bubbling during baking.
- The recipe can be prepared a day ahead; keep tartlets refrigerated and add grapes and powdered sugar just before serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
