- For the dough
- 140 grams all-purpose Pastry flour
- 40 grams sugar
- 1 pinch salt
- 1 large egg (beaten)
- 75 grams cold butter (cut into small pieces)
For the dough: Mix the flour with the sugar and the salt and place on a flat work surface. Make a well in the center and place the beaten egg and the butter pieces in the well. With a knife, cut together all the ingredients until crumbly. Then quickly knead the mixture into a smooth dough. Shape into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
For the Filling: In a bowl, whisk the pudding powder with 2 tablespoons milk until smooth. Place the remaining milk and the sugar in a pot and bring to a boil. Stir the pudding mixture into the milk and continue to boil, while stirring constantly, until thickened.
Transfer to another bowl and place in the refrigerator to cool.
Rinse and halve the grapes.
Divide the dough into 4 equal portions. On a lightly floured surface, roll out a little larger than the tartlet pans and line the buttered tartlet pans with the prepared dough.
Flute the edges as desired and pierce the bottom of the crust with a fork several times. Bake in the preheated oven for 20 to 25 minutes, or until golden. Remove from the oven, place on a baking rack, and cool to room temperature. Carefully remove the crust from the mold and place on a work surface or serving dish. Evenly spoon some of the pudding on the bottom and top with the grapes.
In a sauce pan over medium heat, whisk the grape juice and the glaze together until the glaze is smooth. Let cool slightly and spoon over the grapes. Serve the tartlets on a plate.