Grape Tart with Red Wine Jelly

• 1 Pate Sucree (sweet shortcrust pastry)
• 1 packages Kyoho grapes (large table grapes)
• 1 the whole amount of the recipe Basic Custard Cream
• 100 ml Heavy cream
• 1 tbsp Sugar
• 50 ml Red wine
• 3 grams Powdered gelatin
• 10 grams Sugar
• 100 ml Water

1. Bake the tart: Roll out the tart crust dough with a rolling pin.
2. Press it into the mold, and poke several holes into the bottom with a fork etc.
3. Place some pie weights in the crust on top of kitchen parchment paper, and bake in the oven at 170~180C for 15 minutes.
4. Remove the pie weights, and and bake the crust for an additional 10 minutes.
5. Make the cream.
6. Add the heavy cream and sugar to a bowl and whip.
7. Add the custard cream to the whipped cream and mix.
8. Peel the grapes, removing any seeds with a toothpick.
9. Pack the cream into the tart.
10. Place the grapes on top of the cream after wiping off any moisture with a paper towel etc.
11. Make the red wine jelly.
12. Add sugar, water, and gelatin to a pot and turn on the heat.
13. Remove from the heat once the gelatin dissolves, add in the red wine, and mix well.
14. Pour the red wine over the tart for the finishing touch.
15. Chill in the refrigerator to set, and it is done.
16. Enjoy.

sweet shortcrust pastry, kyoho grapes, amount, cream, sugar, red wine, powdered gelatin, sugar, water

Taken from cookpad.com/us/recipes/147860-grape-tart-with-red-wine-jelly (may not work)