Grape Tart

Today's pie, based on grapes in crisp pastry crust, is delicious with a balance of sweet and sour flavors.
Easy and fast to make.

work: 00h:15′

time: 01h:00′

very easy: 1/5

The grapes used are black, of "muscat" variety, seedless, with a unique sweetness and flavor and a unique aroma to the aftertaste.
You can use the grapes you prefer.

Ingredients (8 servings) 1 tart sheet 750 gr/ 1.6 lbs seedless grapes 2 eggs 1 tbsp corn flour 2 tbsp caster sugar 1 tsp citrus essence 250 ml/8.5 fl oz sour cream	Wash and part the grapes. Wipe with absorbent paper towels and set aside for later. Separate egg yolks from the whites. Sift the corn flour and add it to the yolks…	… Add sifted caster sugar and citrus essence. Stir with a fork to mix.
When mixed, add the sour cream. Stir gently.	In separate bowl beat the egg whites to firm meringue…	… and carefully integrate with strokes from top to bottom, in the yolk mixture.
Open the tart sheet at the base and sides of a tart pan, diameter 24 cm/ 10″, and pierce with a fork everywhere, so it does not inflate.	Pout the grapes in the tart pan and pour over them the cream mixture.	Leave 5′ to settle and put in the oven on low position at 180°C/ 350°F/ 4 Gas Mark for 45′.

Our vine, is loaded this year with tasteful, black grapes.
This is also a great temptation for birds, beetles, turtles (yes, yes, they eat grapes hanging low enough, almost touching the ground due to elevation difference) … and for us of course!
After we ate countless grapes, starting from the time they began to get a dark blue color, when it was still a bit tart, it was time for the production of grape desserts.