ALMOND CREAM:

• Beat the butter using an electric mixer, or spatula. Beat until smooth.
• Add sugar and add the egg one at a time and mix in between.
• Add the almond flour, vanilla extract and salt.
• Beat until there's no lumps.
• Set aside.

PIE CRUST:

USING A PROCESSOR:

• I am using 9 inch tart pan.
• Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
• Pulse twice and add in the butter. Pulse 6 times and add in the vanilla extract, whipping cream and the egg, process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Transfer in a plastic.
• Wrap the dough tightly in plastic wrap, and chill for 1 hour.
• On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
• Press the dough gently into the tart pan and using your finger, spread dough on the side of the pan. Use the plastic to smoothen the dough.

NO PROCESSOR:

• Place butter in a bowl and mix until smooth.
• Add the sugar and mix. Add the vanilla and add in the flour, egg, and small amount of heavy cream - start with 1/2 tablespoon.
• Continue mixing until mixture come together.
• Transfer dough in a plastic and form into a round circle.
• Refrigerate for 1 hour.

SWEET WHIPPED CREAM:

• Place cream cheese in an electric mixer bowl.
• Attach in wire whipped attachment.
• Mix cream cheese until smooth.
• Add in the vanilla and the powdered sugar  and whipped in high until no cram cheese lumps.
• Add whipped cream by third and mix in each interval.
• Mix until stiff peaks.
• Put in the fridge until needed.

TO ASSEMBLE GRAPE TART:

• Pre heat oven at 340 F
• Pour almond cream in the pie crust and spread on the pan
• Bake for 25-30 minutes until golden brown on top.
• Let cool and spread sweet whipped cream frosting using a spoon or a piping bag.
• Top with washed and dried green grape and sprinkle with powdered sugar.
• Refrigerate before serving.