Grape and vanilla tartlets

Ingredients:

Tartlets

• 1 package (280 g) of frozen puff pastry tartlets (6 pcs.)
• 2 tablespoons unsalted butter, melted
• 1 tbsp. sugar
• 1/4 cup grape jam
• 1 tbsp brandy or water
• Juice of half a lemon
• 1 tbsp. water
• 1 cup assorted seedless grapes, halved

Custard

• Half a vanilla pod
• 1.5 cups whole milk
• 1/3 cup sugar
• A pinch of salt
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tbsp unsalted butter

Preparation:

1. Prepare the custard:

   
   Split the vanilla bean lengthwise and scrape out the seeds with a small knife. In a medium saucepan, combine the milk, sugar, vanilla seeds, vanilla bean, and salt. Bring to a simmer over medium heat, then remove from heat.
   
2. In a medium bowl, whisk the egg yolks, then whisk in the cornstarch until smooth. Gradually pour in about half of the hot milk mixture, then return it to the saucepan with the remaining milk; cook over medium heat, whisking, until a few bubbles rise to the surface and the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and discard the vanilla bean. Pour the custard into the bowl; whisk in the butter, then continue whisking until the custard has cooled slightly, about 10 minutes. Place plastic wrap directly on the surface of the custard to prevent a skin from forming; refrigerate for about 1 hour.

3. Meanwhile, prepare the tartlets:

   
   Bake the tartlets according to package directions; use a fork to remove the centers. Brush the tops of the tartlets with melted butter, sprinkle lightly with sugar, and return to the oven until the sugar is lightly golden, about 5 minutes. Transfer the tartlets to a wire rack and cool completely.
   
4. In a small saucepan, combine the jam, brandy, lemon juice, and water. Cook over medium heat, whisking constantly, until thickened and bubbling, about 3 minutes. Remove from heat and let cool slightly, about 5 minutes.
5. Fill the tartlets with custard. Top with grapes and drizzle with syrup.