GRAPE TART WITH VANILLA
Delano Farms Company
1 prebaked 9-inch pie crust
1 cup Delano Farms Pristine grapes, cut in half
Powdered sugar (optional)
4 cups whole milk
1 vanilla bean
2½ ounces cornstarch
1 cup sugar
½ teaspoon salt
3 large eggs
Prepare the pastry cream: Heat the milk in a large sauce-
pan over medium heat. Split the vanilla bean lengthwise,
scraping out the seeds. Add the bean and seeds to the milk.
Bring to a simmer.
In a separate bowl, whisk together the cornstarch, sugar,
salt and eggs until combined. Gradually add the hot milk
to the egg mixture, whisking to combine. Pour back into
saucepan and slowly bring to a boil. Cook for 1 to 2 min-
utes, stirring constantly. Strain and chill until ready to use.
Assemble the tart: Pour the pastry cream into the baked
pie shell. Cover with Pristine grapes and dust with pow-
dered sugar. Makes 6 to 8 servings.
Recipe created by Linda Carey, culina