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Grape Mousse Tart
ぶどうマースタルト · Budō Māsutaruto
Ingredients10
- shortcrust pastry200 g
- unsalted butter (melted)30 g
- granulated sugar50 g
- cream cheese250 g
- heavy cream200 ml
- gelatin sheets4
- powdered sugar80 g
- egg yolks2
- fresh grapes200 g
- vanilla extract1 tsp
graindairy & eggspice & sauceotherfruit
Method
- Preheat the oven to 180°C. Roll out the shortcrust pastry, line a 20 cm tart pan, brush with melted butter, and sprinkle with 30 g of granulated sugar; blind‑bake for 12‑15 minutes until golden.
- While the crust bakes, soak the gelatin sheets in cold water for 5 minutes; then melt them gently over a saucepan of simmering water.
- In a bowl, whisk cream cheese, powdered sugar, egg yolks, and vanilla extract until smooth; slowly whisk in the melted gelatin, then fold in the heavy cream until a silky mousse forms.
- Spread the mousse evenly over the baked crust, smooth the top, and arrange the fresh grapes decoratively on the surface.
- Refrigerate the tart for at least 1 hour to set the mousse before serving.