For the dough

Knead all ingredients together for 1' at slow speed and 1' at medium speed.

Wrap the dough in a membrane and place in the refrigerator at 5 °C for 30’.

For the cream

Beat in the wire mixer for 2'-3' at medium speed, until tight. Place in a pan, cover with foil and store in the refrigerator for a while.

Assembly

Roll out a piece of dough with the rolling pin and the aid of a 0,6cm thick oil paste. Apply the dough to a hoop we have chosen. Place triple film over the surface of the tart and fill with lentils (we use them for weight so that the dough does not swell). Bake in an oven at       150 °C- 160 °C for 15'-20', remove lentils and bake another 5'-7' according to the oven. Allow to cool thoroughly, fill with millefeuille cream, place the grapes on top and brush with Crystal Mirror Neutral to keep this vibrant color of red grapes alive.