Title: Grape Tart > Cypriot
Categories: Greek Turkish Pie
Yield: 1 Servings

1	lb	Short crust pastry
		For the confectioner's
		Custard
4	tb	Caster sugar
		Few drops vanilla essence
1		(size 3) egg
2		(size 3) egg yolks
1/2	pt	Milk
1	tb	Cornflour
1	tb	Plain flour
1/4	pt	Greek thick yoghurt
		For the filling
6	oz	Black grapes
6	oz	White grapes
4	tb	Apricot jam, warmed and
		Sieved

On a lightly-floured surface, roll out the pastry to line a 200 ~230mm/8-9in round loose-base flan tin. Place in a preheated oven at 200C/400F/Gas Mark 6 and bake blind for 10 minutes or until golden brown.

Heat the milk with 1 tbsp of the sugar and the vanilla essence. Whisk the egg, egg yolks and remaining sugar together until thick. Whisk in the cornflour and flour, and then blend the mixture into the milk. Bring to the boil, stirring constantly. Cover with a piece of kitchen paper and leave to cool.

When cool, beat in the yoghurt and spread the mixture inside the pastry case. Arrange the grapes into a pretty pattern and brush with apricot jam. Serve well chilled

TASTES OF CYPRUS http://www.cosmosnet.net Site Maintained By Argiris (Gary) Zias

previous

next