Weintraubentorte Grape Torte
Indulge in the charming elegance of a Weintraubentorte Grape Torte, a classic German dessert that beautifully showcases the natural sweetness of fresh grapes. This recipe combines a buttery, crumbly tart crust with a silky vanilla custard filling, topped with juicy red or green seedless grapes arranged in stunning concentric circles for a show-stopping presentation. A glossy apricot glaze adds a touch of sophistication while enhancing the vibrant colors of the grapes. Perfect for special occasions or a delightful weekend treat, this torte is as visually stunning as it is delicious. With simple ingredients like heavy cream, eggs, and flour, and a baking process that’s beginner-friendly, this chilled dessert is a celebration of seasonal flavors with a European flair.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter
- 100 g Granulated sugar
- 1 piece Egg yolk
- 1 pinch Salt
- 200 ml Heavy cream
- 100 ml Whole milk
- 1 tsp Vanilla extract
- 25 g Cornstarch
- 2 pieces Eggs
- 500 g Red or green seedless grapes
- 3 tbsp Apricot jam
- 2 tbsp Water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) tart pan with a removable bottom.
In a large bowl, mix the flour, granulated sugar, and salt. Add the cold butter in small cubes and rub it into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
Add the egg yolk and knead gently to form a smooth dough. Flatten into a disk, wrap in cling film, and refrigerate for 20 minutes.
Roll the chilled dough out on a lightly floured surface and press it evenly into the prepared tart pan. Trim excess dough from the edges and prick the base with a fork. Place in the fridge while preparing the filling.
In a medium saucepan, whisk together the heavy cream, milk, cornstarch, vanilla extract, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and cool slightly.
Whisk in the eggs until smooth. Pour the custard filling into the prepared crust and spread evenly.
Bake the torte in the preheated oven for 25-30 minutes, or until the crust is golden and the custard is set. Remove from the oven and let it cool to room temperature.
While the torte cools, wash and halve the grapes. Arrange them in concentric circles on top of the cooled custard filling, covering the entire surface.
In a small saucepan, heat the apricot jam and water over low heat until smooth. Brush this glaze gently over the grapes to give them a shiny finish.
Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld and the custard to fully set.
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 27.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
