Grape Tartlets

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Grape Tartlets
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
589
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories589 kcal(28 %)
Protein6.8 g(7 %)
Fat38.2 g(33 %)
Carbohydrates55 g(37 %)

Ingredients

for
8
For the pastry
250 grams Pastry flour
1 generous pinch Baking powder
40 grams sugar
150 cold butter
1 egg
2 tablespoons cold water
Parchment paper
Legume
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
In addition
250 grams green Grape
100 grams sugar
Orange zest (for garnishing)
How healthy are the main ingredients?
Whipped creamGrapeMascarponesugarsugarsugar

Preparation steps

1.

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.

2.

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.  

3.

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.