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Citrus grape tart recipe

Citrus grape tart recipe

1 rating

A citrussy twist on a classic tart filled with luxe crème pâtissière. See method

  • Serves 10
  • 45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 342 calories / serving


For the pastry

  • 200g (7oz) plain flour
  • 125g unsalted butter
  • 30g (11⁄4oz) icing sugar
  • 1 large orange
  • 1 large egg yolk

For the crème pâtissière

  • 350ml (12fl oz) full-fat milk
  • 4 large egg yolks
  • 100g (3 1/2oz) caster sugar
  • 15g (1⁄2oz) plain flour
  • 15g (1⁄2oz) cornflour
  • 3 tbsp lemon curd

For the topping

  • 300g (10oz) seedless green grapes
  • 300g (10oz) seedless red grapes
  • 1 large egg yolk

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    8g 42%
  • Sugars

    27g 29%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 45.9g Protein 5.6g Fibre 1.7g


  1. Put the flour, butter, icing sugar, orange zest and 1 egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose- based tart tin. Chill for 30 minutes.
  2. Heat the oven to Gas Mark 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
  3. To make the crème pâtissière, heat the milk almost to boiling, then leave to cool. In a bowl, whisk the egg yolks and caster sugar until thick and pale. Add the flour and cornflour; whisk until smooth.
  4. Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until very thick. Remove from the heat, and cool.
  5. Add the lemon curd, stirring to give a marbled effect. Pour the mixture into a tart case and spread level. Chill for 4 hours, or until set.
  6. For the topping, arrange green and red grapes in alternate circles on top of the crème pâtissière. Lightly sieve a little icing sugar over the grapes.

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