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FODMAP IT!™ Fresh Grape Tart with Brown Sugar & Sour Cream Custard
This tart is comprised of a simple, crisp sweet crust, a lactose-free custard and sweet, juicy low FODMAP grapes! Bakery-worthy and yet very easy to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 8 Servings
Calories: 441 kcal
Ingredients:
- 1, Sweet Tart Crust, pre-baked, warm or cool
Sour Cream Custard:
- 3 large eggs, at room temperature
- 1/3 cup (71 g) firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 cups (454 g) lactose-free sour cream, such as Green Valley Organics (see Tips) such as Green Valley Organics (see Tips)
Grape Topping & Glaze:
- 1 pound (455 g) medium, firm seedless grapes, washed and dried, stemmed, preferably a mixture of colors, your choice
- 1/2 cup (120 ml) orange marmalade (see Tips)
- 1 tablespoon water
Preparation:
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For the Sour Cream Custard: Position a rack in the middle of the oven. Preheat the oven to 325°F/165°C. Coat a 10-inch (25 cm) loose-bottomed fluted tart pan generously with nonstick spray; set aside.
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Whisk the eggs, brown sugar, vanilla and salt together in a medium mixing bowl until smooth and well combined. Gently whisk in the sour cream until combined. Scrape into the prepared crust and smooth evenly.
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Bake for about 20 to 25 minutes, or just until the custard is set. It should lightly jiggle in the center when you gently shake the pan, but will be firmer around the edges. Cool completely in the pan on a rack, then refrigerate until firm, for at least 2 hours.
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For the Topping: Make sure the grapes are thoroughly dry. Slice each one in half lengthwise through the stem end. Arrange the grape halves, cut side down, all over the custard, alternating colors and creating a random or orderly pattern, as you wish.
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For the Glaze: Place marmalade and water in a small saucepan and cook over medium heat until it is melted; whisking until smooth. Press through a fine meshed strainer using a silicone spatula. Use a pastry brush to very gently apply a light coating of glaze to the grapes; you might not need all of the glaze. Refrigerate for up to 6 hours. Serve the tart cold the day it is assembled.
Notes:
Tips
- Green Valley Organics Lactose-Free Sour Cream comes in a 12-ounce (340 g) tub. You could use that amount with the rest of the custard ingredients, but the result will not be as creamy as using a full 2 cups (454 g) as suggested, in which case you have to buy two tubs. Yes, you will have sour cream left over, but you can use it to dollop on Chicken Enchiladas or make a tasty dip.
- Orange marmalade is given the Green Light by Monash, thankfully! As odd as it may seem, it is my go-to for peanut butter sandwiches. After straining it makes a light colored, delicately flavored shiny tart glaze. I have also used Lime Marmalade to make a glaze for this tart, which adds a slightly more assertive flavor. I like the James Keiller & Son brand. It is easy to find in many U.S. supermarkets and the ingredients are simply sugar, reconstituted lime juice, lime peel, fruit pectin, sodium citrate, citric acid and lime oil. It has worked very well for me in terms of being no more or less digestible than the orange version. Try some for yourself.
Nutrition Facts
FODMAP IT!™ Fresh Grape Tart with Brown Sugar & Sour Cream Custard
Amount Per Serving
Calories 441
Calories from Fat 225
% Daily Value*
Fat 25g38%
Sodium 113mg5%
Potassium 5mg0%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 0.7mg1%
Calcium 6mg1%
* Percent Daily Values are based on a 2000 calorie diet.
