Ingredients for 6 pieces:
For the shortcrust pastry:
200 g flour
40 g sugar
1 pinch of salt
100 g butter
1 egg yolk (M)
For the topping:
150 g light grapes
150 g blue grapes
2 tbsp ground almonds
For the icing:
300 g yoghurt (1.5 % fat)
50 g icing sugar (sifted)
1 packet bourbon vanilla sugar
1 tsp cornflour
1 egg (M)
Lemon balm to garnish
Preparation:
1. For the dough, mix flour with sugar and salt. Add butter in pieces, 1-2 tbsp. cold water and egg yolk. Chop everything with a knife, then quickly knead by hand into a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.
2. Rinse the grapes, cut them in half and remove the seeds if necessary. Place 6 tartlet moulds (10-12 cm diameter, with removable base) and place them close together on the work surface. Roll out the dough thinly on the floured work surface. Place the pastry sheet over the moulds and roll over it with the pastry roller so that the remaining pastry is cut off. Press the dough well into the moulds and prick several times with a fork. Sprinkle with ground almonds. Chill for 30 minutes.
3. For the icing, mix the yoghurt, icing sugar, vanilla sugar, starch and egg. Place the grapes on top of the pastry in the ramekins. Spread the yoghurt glaze over the top. Bake in the oven at 200°C (gas mark 3-4, fan oven 180°C) for 30 - 35 minutes. Leave to cool slightly. Remove the grape tartlets from the ramekins, garnish with lemon balm and serve lukewarm.
Preparation time approx. 75 minutes + cooling time
Nutritional values per piece approx.:
Calories: 408
Joule: 1708
Protein: 7,9 g
Fat: 19,1 g
Carbohydrates: 51 g
(FoodCentrale by ddp images)
