Grape and rapadura tart

1.For sweet pastry, beat butter in an electric mixer until pale, add sugar and stir to combine, then add yolks and 1 tbsp iced water and stir to combine. Sift in flour and stir to just combine, then turn out onto a lightly floured surface and lightly knead until it just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate until chilled (1 hour). Roll out pastry on a lightly floured surface or between sheets of baking paper to a 32cm round. Line a buttered and floured 22cm-diameter, 5cm-high tart ring (see note) placed on an oven tray lined with baking paper. Trim edges, dock base with a fork and refrigerate to rest (1 hour).

2.Meanwhile, for pastry cream, whisk yolks and sugar in a large bowl until pale, add flour and whisk to combine. Bring milk and vanilla to a simmer in a saucepan over high heat, add to yolk mixture, whisk to combine, then return to pan and whisk continuously over medium-high heat until bubbling and thick (2-4 minutes). Transfer to a bowl, cover surface directly with plastic wrap and cool to room temperature, then refrigerate to firm up (1 hour or overnight).

3.Combine grapes, sugar and orange and lemon juice in a wide saucepan over high heat and toss until sugar has dissolved and grapes are glossy, but not cooked (5 minutes). Transfer to a bowl and refrigerate, tossing occasionally, until chilled (30-40 minutes).

4.Preheat oven to 190°C. Blind-bake tart case until light golden (15-20 minutes; see note). Remove paper and weights and bake until golden (5-10 minutes). Cool until just firm, then remove from tin and cool completely on a wire rack (30 minutes).

5.To serve, whisk pastry cream to soften, spoon or pipe into tart case, top with grapes and lemon rind and dust with icing sugar.