Directions

Fit your pre-made crust into a 9-inch tart pan. Trim edges to be flush with the pan. Use a fork to prick the bottom of the crust. Then line the crust with aluminum foil, and weigh down crust with pastry weights or dried beans. Bake as per the time and oven temperature recommended by the manufacturer. I recommend removing the tin foil and weights for the final 10 minutes of baking.

Let crust fully cool.

Using a standing mixer with the whisk attachment (or a mixing bowl with hand-mixer), whip mascarpone with ½ cup powdered sugar. When well-blended, add heavy cream and whisk at high speed. When the mixture is thick, creamy, and peaks have formed, add vanilla extract and lemon zest. Mix again briefly, just long enough to incorporate the vanilla and zest. You’ll want your pastry cream to be thick like a whipped frosting.

Using a rubber spatula, spread the mascarpone pastry cream into the cooled pie crust. Top with a single layer of whole grapes.

If your pastry cream seems a little bit loose at this point, cover tart in plastic wrap and refrigerate an hour or so, allowing the cream filling to firm up a bit.

Just before serving, dust the pie/tart with powdered sugar.

Serves 8-10