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Custard Brioche Tart with Grapes & Chocolate

Custard Brioche Tart with Grapes & Chocolate

Impress your friends and family with this delicious Custard Brioche Tart with Grapes & Chocolate at your next weekend brunch.

Custard Brioche Tart with Grapes & Chocolate

Serves 4 

¼ cups plain flour, plus extra for dusting

¼ cup caster sugar

7g sachet yeast

⅓ cup lukewarm milk, plus extra to brush

¼ cup orange juice

1 egg

1 egg yolk

120g unsalted butter, chopped and softened

50g dark chocolate, finely chopped

300g currant grapes

¼ cup honey, to serve

Custard Ingredients

2 egg yolks

¼ cup caster sugar

1 tbsp plain flour

½ cup milk

¼ cup crème fraîche

1 tsp vanilla bean paste

Custard Brioche Tart with Grapes & Chocolate Method

  1. Combine flour, sugar and yeast in the bowl of a stand mixer with a dough hook attached. Whisk the milk, juice, egg and egg yolk together in a separate bowl. With the stand mixer on low, add the milk mixture and mix until just combined with a little flour still remaining.
  2. Increase speed to medium and gradually add the butter until well incorporated. Mix for 5 minutes, or until smooth. Transfer to a lightly oiled bowl, cover with a clean, damp tea towel and set aside for 1 hour or until the dough has doubled in size.
  3. Meanwhile, to make the custard, whisk the egg yolks and sugar in a bowl until pale, then whisk in flour. Place the milk, crème fraîche and vanilla bean paste in a saucepan over high heat and bring to a simmer. Remove from heat and whisk the milk mixture into the yolk mixture, then return to the pan and whisk continuously over medium heat for 3 minutes until thick. Transfer to a bowl, cover with baking paper and set aside to cool.
  4. Preheat oven to 200°C (180°C fan forced). Turn out dough onto a lightly floured surface. Divide the dough into four and roll each out to a 15cm circle. Place on two large baking trays lined with baking paper. Spread with custard, leaving a 2cm border. Top with chocolate and grapes. Brush the edge of the tart with milk.
  5. Bake in the preheated oven for 30 minutes or until golden. Drizzle with honey and serve warm.

Serving Tip

This dessert is delicious served warm, however it is also the perfect make-ahead dessert. It can be chilled in the fridge, then served cold with cream.

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