Delicate tart with fresh grapes

Delicate tart with custard and fresh grapes. According to various estimates, there are from ten to twenty thousand varieties of "wine berry" in the world. Even the ancient Greeks and Romans recommended eating these fruits to improve metabolism and recovery.

Butter 110 g
flour 1 glass
oatmeal 1/2 cup
sugar 3 tbsp.
salt 1/2 tsp.
powdered sugar
grapes

for cream:

milk 500 ml
sugar 200 g
flour 50 g
eggs 4 pcs.
vanillin 4 g

Beat in the food processor sugar, flour, salt. Add soft butter, beat into crumbs. Add ice water and beat the mass again. Add Hercules, whisk again.

Put the finished dough in a greased split form, stretch it, form a small side. The oven is about half an hour at a temperature of 200 degrees. Cool the cake.

Prepare the cream: boil the milk on a low heat. Separately whip the sugar with yolks, vanillin from the sachet and sifted flour. Pour a thin trickle of warm milk, bring to a boil over medium heat. Cook for 5 - 10 minutes, cool and beat with a mixer.

Pour the mass onto the cake, lay the grapes on top, press the berries into the cream. Cool the tart with fresh grapes for two hours (can be longer). When serving sprinkle with powdered sugar.