Knead the flour sifted with butter, sugar, Salt, the cream and the egg yolks. Leave this shortcrust pastry, tapada, 2 hours in the refrigerator.
Clean grapes thorns, wash and cook them with sugar and brandy, covered, until they burst. Mix 2 tablespoons of milk with the pudding powder. Bring to a boil the rest of powdered, Add the pudding powder, Remove and let it boil a few times. Leave to cool.
Heat the oven to 200 º. Extend the dough to a thickness of 3 mm, cover with pudding to tarts and Cook 20 minutes to half-height. Leave to cool. Fill the tartlets with vanilla cream and cover with grapes.
Beat the egg whites with powdered sugar, form with sleeve pastry meringue grapes on grids and Sear it to 250 degrees with the oven door open. Remove the tarts and cool.
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