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“Such a delightful dessert - There are many varieties of grapes to choose from. Create a pattern with the colors. I made alternating circles of seedless red and green, just as it said in the Martha Stewart Everyday Food -”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. CRUST: In a food processor, pulse flour, sugar, and salt. Add unsalted butter, pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary).
  3. Add rolled oats; pulse to combine.
  4. Press dough onto bottom and 1-inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
  5. PASTRY CREAM: In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
  6. In a saucepan, bring milk to a boil, whisking constantly, gradually add milk to egg mixture.
  7. Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4-5 minutes. Stir in vanilla.
  8. Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
  9. ASSEMBLY: Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; create a pattern with the colors; press inches.
  10. Chill at least 2 hours and up to one day. just before serving dust with confectioners' sugar.,.

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