Custard Tart With Roasted Grapes

Custard Tart With Roasted Grapes

This is another recipe from the fabulous Waitrose magazine, and has the most delicious pastry.

I started making custard tarts during the autumn and winter for a friend of ours who was very ill, had lost a lot of weight, and was struggling with strong flavours. In an effort to pack lots more calories into her diet, I started making some classic English bakes and puddings, which she seemed to enjoy very much. Not that she put on much weight, but perhaps it prevented her from losing more.

This was one of her favourite recipes, and it is with a very full heart that I publish this post because it will always remind me of her.


100g unsalted butter, chilled
200g plain flour
30g icing sugar
1 egg
1 tsp lemon juice
Freshly grated nutmeg, to serve (optional)

150g Essential Green Seedless Grapes, halved
3 eggs
80g caster sugar
225ml whole milk
225ml double cream
1 tbsp vanilla bean paste


Cut the butter into small cubes. In a large bowl, mix together the flour and butter, then rub together with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar. In a small bowl, beat together the egg and lemon juice, then slowly stir into the flour mixture, until it comes together into a dough (you might not need all the egg mixture, so add a little at a time). Wrap the pastry and rest in the fridge for twenty minutes.

Preheat the oven to 180ºC/Gas mark 4. On a clean, floured surface, roll out the pastry until you have a thin disc big enough to line a 22cm tart tin. Line the tin with the pastry, then line the pastry with a large piece of baking parchment and fill with baking beans. Put the tart case on a baking sheet and bake for 15 minutes, then remove the paper and baking beans.

On a separate baking tray, spread out the halved grapes, cut-side up. Bake both the tart case and the tray of grapes for a further twenty minutes until the pastry case is pale golden and the grapes have started to dry out slightly.

Lower the oven temperature to 150ºC/ Gas mark 2.

Whisk the eggs and caster sugar in a bowl. Heat the milk, cream and vanilla in a pan until the mixture just comes to the boil. Take off the heat and slowly add to the eggs, whisking continuously. Sieve the mixture into a jug.

Spread the baked grapes evenly over the base of the tart case and carefully pour over the custard. Bake for thirty minutes until the middle of the tart is very slightly wobbly.

Leave to cool in the tin for twenty minutes before removing and serving, scattered with a little freshly grated nutmeg, if liked. My darling friend was happier without the nutmeg.

6 thoughts on “Custard Tart With Roasted Grapes

    1. She was too young, too beautiful, too lovely…but I have faith that she is safe in her Creator’s hands. She had difficulty swallowing as she deteriorated, and so I ended up making lots of custard and rice pudding for her, soups, smoothies, anything soft but not grainy, that could just slide down without getting stuck. It was my honour to have her here, but it was so very sad to see her suffer and to have to say farewell.

      Liked by 1 person

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