Skip to content
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.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus