Grape Tarts

By on February 14, 2017 in Recipes with Grapes

Filled with an irresistible vanilla pastry cream, both kids and adults alike will love these classic fruit tarts.


Prep Time: 10 minutes
Cook Time: 20 minutes + 2 hours chilling time
Total Time: 2 hours, 40 minutes
Makes: 12


1 1/2 cups Good 4 U Fresh Fruit Thompson Seedless Green Grapes, halved lengthwise
12 store-bought frozen 2 1/2-inch tart shells
4 egg yolks
1 1/2 cups 3.5% homogenized milk, divided
1/4 cup granulated sugar
1/4 cup cornstarch
2 tbsp cold unsalted butter, cubed
2 tsp vanilla extract


  1. Bake tart shells according to package directions; let cool completely.
  2. Whisk together egg yolks, 1/4 cup milk and sugar until blended and smooth. Whisk in cornstarch until very smooth.
  3. Meanwhile, heat remaining milk in saucepan set over medium-high heat just until bubbles start to form around edges (do not boil).
  4. Gradually whisk hot milk into egg yolk mixture; return to saucepan. Cook over medium heat, whisking constantly, for 1 to 2 minutes or until custard starts to thicken.
  5. Remove from heat and stir in butter and vanilla; transfer to bowl. Press piece of plastic wrap directly on top of surface of pastry cream. Let cool to room temperature; refrigerate for 2 to 3 hours or until chilled completely.
  6. Spoon pastry cream into prepared tart shells; top with grape halves. Serve cold.


  • For a professional finish, heat 2 tbsp apricot jam or jelly in a small saucepan set over medium heat until melted. Brush over grapes.
  • For quick and easy tarts, fill with vanilla pudding and top with grapes.

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