Harry Potter Grape Tart Recipe | My Harry Potter Kitchen II (Recipe 41)
Hello my foodie Witches & Wizards!
Welcome back to My Harry Potter Kitchen - the magical YouTube food series where I'm baking my way through the Harry Potter books creating brand new recipes for every item of food and drink we find inside! Last week we'd brewed up a homemade Skele-Gro Potion recipe good enough to rival Madam Pomfrey's!
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This week we're serving up a magical feel-good dessert with a Harry Potter twist!
This week we're heading back in to Chapter Ten "The Rogue Bludger" for our next recipe from the Chamber of Secrets:
"There was a bunch of grapes next to him, said Professor McGonagall"
Let's serve up something special for Harry!
Colin was on the way to give Harry some grapes before he was petrified - so we can't let them go to waste! This week I'm serving up a Harry Potter dessert recipe that will have Harry feeling better in no time!
This easy grape tart recipe will show you how to make a Harry Potter inspired dessert for your next Harry Potter dinner party! I'll show you how to make shortcrust pastry, how to make a grape tart filling and how to make diplomat cream to fill your tart case with. Although there's a few elements to make, they come together beautiful to form a magical dessert that your guests won't be able to resist!
If you've been looking for an easy tart recipe follow this simple step-by-step recipe to create your own Harry Potter Grape Tart at home!
Harry Potter Grape Tart Recipe Ingredients
For the shortcrust pastry recipe
150g plain flour
pinch of salt
50g icing sugar
1 egg yolk
1-2 tbsp cold water
For the maple cinnamon grape pie filling recipe
1 punnet of grapes (approx. 500g)
2 tbsp maple syrup
¼ tsp cinnamon
50g soft brown sugar
For the diplomat cream recipe
2 tbsp golden caster sugar
1 tbsp cornflour
2 egg yolks
1 tsp vanilla extract
150ml double cream
Homemade Grape Tart Recipe Method:
To make the homemade shortcrust pastry recipe start by placing the flour into a bowl with the salt and stir together. Add in the room temperature butter and work with your fingers until it forms breadcrumbs. Stir through the icing sugar and then make a well in the middle.
Add the egg yolk and water into the middle and then use a knife to bind it together. Use your hands to form a smooth ball of dough and then wrap in cling film before placing in the fridge to chill for 15 minutes. (Wizard Tip! The trick to pastry is to not over work it so as soon as it's come together, even if it's a little soft, chilling in the fridge will firm it up so you can roll it more easily)
Lightly flour your worktop and roll the pastry out to ½ cm thick. Lift the pastry up using your rolling pin and transfer into your tart tin, working it into the sides and bottom. Prick the bottom with a fork to prevent it rising. Cover the pastry with baking paper and then fill with baking beans. Bake at 180c (350F) for 10 minutes.
Remove the baking beans and baking paper, trim down the sides to neaten the edges and then bake for another 10 minutes.
Prepare the grapes by washing them, cutting in half and placing on a baking tray. Drizzle over the maple syrup and cinnamon and then gently roast in the oven 140c (280F) for 15-20 minutes until they have caramalised.
To make the diplomat cream recipe, start by creating an easy homemade creme patisserie. Gently warm the milk in a pan being careful not to burn it. In a separate bowl add in the sugar, cornflour, egg yolks, egg and vanilla and then whisk into a smooth paste.
Once the mixture is light and foamy, slowly pour in the hot milk whisking continuously to prevent any lumps forming. Once all the milk is incorporated, transfer back into the pan and heat for about 2-3 minutes, stirring continuously while it thickens. Transfer into a bowl, cover with cling film to prevent a skin forming and allow to cool.
For the grape jam filling, place a saucepan on a medium heat and add in half your caramalised grapes along with the sugar. Bring the mixture to the boil, breaking the grapes up as your stir. After 5 minutes transfer to a food processor and blend into your jam. Spread this over the bottom of the tart tin.
To finish the diplomat cream, pour the cream into a bowl and whisk until it forms stiff peaks. Gently fold half the whipped cream into the cream patisserie being careful not to knock out too much air. Once even, fold in the remaining half of cream. Transfer into a piping back to help evenly distribute over the top of the grape filling.
Use the remaining grapes to decorate the top of your tart. I used red grapes as the lightning bolt and white grapes around the outside to help it stand out. Place the finished tart into the fridge for 30 minutes to firm up.
I guess Colin's journey to the hospital wing wasn't in vain after all!
If you're planning on recreating this Harry Potter tart recipe for your next dinner party then make sure you send in your photos using the hashtag #MyHarryPotterKitchen (you can follow @BradBakes - and tag me in them too!)
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!