Grape Harvest Tart – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Preheat the fan oven to 160°C (330°F). Blind bake the sugar dough shell for 20 minutes. Remove the pie weights and let cool for about 10 minutes.
2. Spread 300 g of walnut-almond cream into each pre-baked crust.
3. Put the tarts back in the oven for 30 minutes, then let cool.
4. Soak the gelatin in cold water for about 10 minutes, then drain. Heat the hot cream with the vanilla until it boils, then pour over the white chocolate and rest for a couple of minutes. Blend thoroughly with an immersion blender. Stir in the softened gelatin, then the cold cream.
5. Refrigerate the chocolate mixture overnight. The next day, whip it to medium-peak chantilly.
6. Brush the tart with grape juice. Spread a thin layer of cassis marmalade. Alternate layers of chantilly and black muscat grape marmalade.
7. Swirl the filling with a bamboo skewer, then smooth the top with an offset spatula.
8. Decorate with dots of both marmalades and praliné, then top with seedless grapes and lime zest.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggCreamHeavy creamLimeAlmondAppleWalnutWhite chocolate