Grape Harvest Tart

• While regular tart pans and fluted tart molds are popular options, using a tall cake ring, approximately 4cm in height, can take your creation to the next level. In this particular configuration, opting for a cake ring to make your tart shell offers several advantages. The extra height provided by the cake ring allows for a more substantial dessert, reminiscent of a French entremet. This added depth not only enhances the visual appeal of the final dish but also provides the opportunity to incorporate multiple layers and textures for a more dynamic culinary experience.
  

Walnut-Almond Cream

• In the food processor, turn nuts into meal. Add powdered sugar and pulse until homogenized. Add butter and process until smooth. Add eggs and rum. Reserve walnut-almond cream at room temperature.
  

Sugar Dough Tart Shell

• While using a cake ring to make a tart out of sugar dough can be a bit more challenging than using a regular tart mold. To prevent pastry from shrinking, it's important to place the dough-lined cake ring in the freezer for at least an hour before blind baking. Sugar Dough/Pastry Fundamentals.
  
• Preheat fan oven to 330ºF/160ºC. Blind bake tart shell for 20 minutes. Remove pie weights and let cool off for 10 minutes or so.
  
• Spread walnut-almond cream filling (10 ounces/300g per pre-baked crust).
  

Baking

• Put tarts back in the oven for 30 minutes. Let cool.
  

Ganache Montée

• Soak the gelatin in cold water for about 10 minutes, and drain. Meanwhile, heat up your heavy cream with vanilla until it boils. Pour it over the white chocolate and allow it to sit for a couple of minutes. This resting period allows the chocolate to melt. Use an immersion blender to mix the ingredients thoroughly. Next, add the softened gelatin to the mixture, and mix. Then incorporate the remaining cold heavy cream into the chocolate mixture. Place the chocolate mixture in the refrigerator and let it chill overnight. This resting period allows the flavors to meld together and the mousse to set properly. The following day, whip the chilled chocolate mixture into a medium-peak chantilly.
  

Black Muscat Grape Marmalade

• When it comes to cooking with grape juice, using freshly made juice from scratch can make a huge difference in the flavor and overall quality of your dish. Store-bought grape juices often lack the depth and intensity of flavor that you can achieve by making your own juice at home. To create a delicious and rich grape juice from scratch, start by selecting high-quality grapes. Look for ripe grapes that are sweet and flavorful, such as Concord grapes or Muscat grapes.
  
• Combine sugar with agar-agar. Heat up grape juice and mix in the sugar-agar mixture and citric acid. Bring to a boil and cook for 2 minutes. Let cool to room temperature, and transfer marmalade to a narrow deli container. Place in the refrigerator overnight to set completely.
  
• It's time to smooth out the mixture with an immersion blender. This step ensures that your marmalade has a smooth and spreadable texture. The beauty of grape marmalade lies in its versatility. You can use it as a spread for your morning toast, swirl it into yogurt, cream cheese etc... Keep refrigerated for up to a week.
  

Blackcurrant/Cassis Marmalade

• Soak the gelatin in cold water for about 10 minutes, and drain. Combine sugar and pectin. Heat up cassis puree with water. Add the sugar-pectin mixture, bring to boil and cook for 5 minutes on low heat stirring every so often. Remove from the heat and incorporate the softened gelatin. Let cool and transfer cassis marmalade to a clean container. Refrigerate overnight. Stir swiftly with the rubber spatula before using.
  

Montage

• Moisturize tart with grape juice
  
• Spread a thin layer of cassis marmalade.
  
• Alternate strand of the Chantilly and the black muscat grape marmalade.
  
• Take a bamboo skewer and gently drag it through the filling in a swirling motion. Use the large offset spatula to smooth out the top of the cake, ensuring an even surface.
  

Topping

• Decorate with dots of both marmalades and praliné, top with seedless grapes and lime zest. Enjoy!
  

Storage

• The baked almond-cream crust base can be prepared days in advance and stored in the freezer, ready to be used whenever you desire. Once your tart is fully assembled, it is best enjoyed within 48 hours.