Grape Cream Tarts

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ΒΌ cup cornstarch
  • Β½ cup sugar
  • 1/16 teaspoon salt
  • 2 cups milk
  • 4 egg yolks
  • 1Β½ teaspoons vanilla extract
  • 8 Baked Tart Shells, cooled
  • 1 cup Thompson seedless grapes, halved if large
  • Whipped cream and fresh mint sprigs


  1. Combine cornstarch, sugar and salt in the top part of a double boiler or in a saucepan. Heat one and three-quarters cups milk. Gradually add it to the cornstarch mixture and stir and cook over medium heat until mixture is very thick.

  2. Blend remaining milk with egg yolks and add. Cook over hot water or low heat until mixture is almost as thick as mayonnaise. Remove from heat and stir in vanilla. Cool completely.

  3. Spoon filling into the baked tart shells. Chill for three to four hours, or overnight. Just before serving arrange the grapes over the tops of the tarts. Garnish each tart with a tiny mound of whipped cream and a sprig of fresh mint.

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