Sweet creamy Grape Tart filled with Almond cream and topped with sweet whipped cream, this tart is a delicious and easy way to make a tart dessert at home.
Sweet Whipped Cream:
8ounces1 package full fat cream cheese, cold
1 3/4cupsheavy whipping cream
1/2cupunsalted butterroom temperature
2large eggsroom temperature
1 1/4cupsall purpose flour
1/2cupcold butter cut into cubes
2teaspoonsheavy whipping cream
1lbgreen grapeswash and dried
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.
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.
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.
You can use processor in making the tart crust or you can use spatula or whisk.