- For the pastry
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 40 grams sugar
- 150 cold butter
- 1 egg
- 2 Tbsps cold water
- Parchment paper
- For the cream
- 6 sheets white gelatin
- 2 egg yolks
- 50 grams sugar
- 100 milliliters light Grape juice
- 400 milliliters Whipped cream
- 100 grams Mascarpone
For the pastry; Mix flour with baking powder and sugar. Cut butter into small pieces, combine with egg, water and flour mixture and knead quickly into a smooth pastry. Wrap in foil and refrigerate for 30 minutes. Knead pastry briefly and roll out 8 thin circles on a floured work surface. Line 8 greased tart pans with pastry, making edges all around. Prick with a fork several times and cover with parchment paper. Weigh down with beans and bake in preheated oven at 180°C (gas mark 3-4, fan 160°C) (approximately 350°F) for about 12-15 minutes.
Remove beans and baking paper from the tartlet shells. If shells are too light, bake for 3-4 minutes more. Remove from the oven and pans and cool shells on a wire rack.
For the cream: Soak gelatine for 5 minutes in cold water. Whisk egg yolks with sugar in a bowl. Place over hot water bath and whisk until frothy. Add grape juice and remove from heat. Add gelatine and dissolve, whisking.
Refrigerate egg yolk mixture until it begins to gel. Whip cream. Combine mascarpone with cream, then combine with egg yolk cream and refrigerate for about 1-2 hours.
Rinse and clean grapes. Caramelize sugar in a saucepan until golden brown. Place cream balls into tartlet shells and top with grapes. Drizzle with caramel and serve garnished with orange zest, if desired.