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 yolk
120g unsalted butter, chopped and softened
50g dark chocolate, finely chopped
300g currant grapes
¼ cup honey, to serve
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
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 30 minutes or until golden. Drizzle with honey and serve warm.
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.