Desserts

For the base of the tart:

1. Preheat the oven to 150°C (fan-assisted oven). Separate the eggs. Mix the yolks with a tablespoon of sugar until creamy. Whip the egg whites until stiff and gently add the rest of the sugar. Gently fold the egg whites into the egg yolks. Gently sift the flour into the mix. Line the bottom of a springform pan with parchment paper and pour in the batter evenly.
2. Bake for about 12 to 15 minutes until the base is golden in colour. When removing from the oven, remove the pie base from the mould and let it cool on a baking rack.

Yogurt cream:

3. Soften the 4 sheets of gelatine in cold water. In a large bowl, mix the yogurt with the lemon juice and vanilla sugar. Squeeze the gelatine and melt it in a small saucepan. Add 2 tablespoons of yogurt mixture and whisk to prevent lumps. Pour the gelatine into the large bowl of yogurt and mix. Place the bowl of yogurt in the refrigerator for about 10 minutes until the mixture begins to solidify.
4. Wash 200g of grapes. Wipe, halve and deseed them. Whip the full-fat whipping cream until stiff, gently incorporating the icing sugar. Take the yogurt mixture out of the fridge and fold in the whipped cream and grapes. Arrange the closed springform pan around the bottom of the tart. Spread the prepared yogurt cream evenly on top. Place the tart in the fridge for about 1 hour.

Glaze:

5. Wash 400g of grapes. Dry them well and spread them over the tart.
6. Heat the grape juice in a saucepan, without letting it boil, and dissolve the gelatine in it. Let the liquid cool until lukewarm. Glaze the grapes with this grape jelly. Refrigerate the tart for at least 4 hours until the jelly is firm. Remove the mould before serving.