Delicate tart with fresh grapes

Ingredients

Butter 110 g

Flour 1 cup

Oatmeal 1/2 cup

Sugar 3 tbsp

Salt 1/2 tsp

Icing sugar

Grapes

For the frosting:

Milk 500 ml

Sugar 200 g

Flour 50 g

Eggs 4

Vanillin 4 g

Whisk the granulated sugar, flour, and salt in a food processor. Add the softened butter and beat until crumbly. Add ice water and beat again. Add the rolled oats and beat again.

Place the prepared dough in a greased springform pan, stretch it out, and form a shallow edge. Bake for about half an hour at 200°C. Cool the cake.

 Prepare the cream: Bring the milk to a boil over low heat. Separately, whisk the sugar with the egg yolks, vanilla extract from the packet, and sifted flour. Pour in the warm milk in a thin stream and bring to a boil over medium heat. Cook for 5-10 minutes, cool, and beat with a mixer.

Pour the mixture over the cake layer, top with the grapes, and press the berries into the cream. Refrigerate the tart with fresh grapes for two hours (or longer if desired). Dust with powdered sugar when serving.

You can use grapes of the same color or different colors—it's all up to you and your imagination, as long as they are seedless.

Enjoy!