Grape Custard Tart with Grapeseed Oil Crust
250ml thickened cream
250ml full cream milk
1 tsp vanilla bean paste
½ nutmeg, grated
½ tsp orange peel powder (available from Gewürzhaus or good spice shops, substitute 1 strip fresh orange peel)
8 egg yolks
60g icing sugar mixture
Red grapes, edible silver and dried rose petals, to decorate
GRAPESEED OIL CRUST
100g plain flour, plus 50g extra
½ tsp sea salt
110ml Azalea Grapeseed Oil
To make the crust, mix together flour and salt in a large bowl.
In another bowl combine oil with 5 tbsp ice water. Make a well in the centre of the flour, add the oil water and use a fork to whisk the flour into the liquid. Add another 1 tbsp ice water if the mixture is very crumbly and doesn’t form a dough.
Turn out the dough onto a clean surface, knead lightly until it just comes together then roll into a ball, flatten to a disc and wrap in plastic wrap and refrigerate 1 hour to rest.
Preheat oven to 180ºC.
Place the pastry disc between two sheets of baking paper and roll the dough out to a circle large enough to fill the tart tin. Carefully drape the pastry over the tin, pressing the dough into the corners. Trim and excess dough from the edges.
Line the inside of the pastry shell with baking paper, fill with pastry weights (or rice) and bake for 20 mins. Remove the pastry weights and baking paper, set aside the shell while you make the custard.
Reduce the oven heat to 140ºC.
To make the custard, combine the cream, milk, vanilla, nutmeg and orange peel powder in a medium saucepan and bring to a gentle boil. Remove from heat.
In a separate large bowl, whisk together egg yolks and sugar. Gradually pour the hot cream mixture over the egg yolks, whisking continuously. Strain the custard through a fine sieve into the tart shell.
Bake the tart for 30-35 mins until the custard is just set but still has a little jiggle. Allow to cool completely before transferring to a presentation plate.
To decorate, cut the round edges off each grape then cut the remaining section into half to create 2 small discs. Repeat with plenty of grapes (try to pick grapes that are all the same size). Beginning from the outside of border of the tart, arrange grapes around the border. The next row of grapes in will rest slightly on top of the edges of the outer border, sitting up slightly. Repeat until you reach the centre of the tart, fill with one small grape half.
Decorate with edible silver leaf and dried rose petals.