Today, we will learn how to make a Ninho tart with grapes, a dessert that perfectly balances the sweetness of cream and chocolate with the freshness of grapes. The result is an irresistible tart with layers that complement each other, creating an explosion of flavors with every bite. This beautiful, light, and creamy tart captivates anyone at first sight with its impeccable presentation and vibrant colors.
The Perfect Dessert for Any Occasion
This recipe strikes a perfect balance between the flavors of Ninho, chocolate, and grapes, resulting in a harmony that pleases even the most discerning palates. I made this recipe for Father's Day, but it is suitable for any occasion, whether as a dessert for a family lunch or even for selling. Now, without further ado, let’s learn how to make this wonderful Ninho and grape tart.
Ingredients Needed
To make this recipe, you will need the following ingredients:
- White chocolate
- Heavy cream
- Grapes
- Sweetened condensed milk
- More heavy cream
- Butter
- Whipped cream
- Ninho milk powder
- Maizena cookies
Step-by-Step Instructions
Preparing the Cream
- Start by placing the sweetened condensed milk in a saucepan.
- Add the heavy cream and mix these two ingredients until well combined and smooth.
- Gradually add the Ninho milk powder (or powdered milk) and mix well. A whisk can help break down any lumps more effectively.
- Add the butter, which will not dissolve immediately since it is cold, but will melt as you stir over low to medium heat.
- While stirring, melt the white chocolate in a double boiler.
- Continue stirring the cream mixture for about 20 minutes over medium-low heat. Make sure to keep stirring to prevent it from burning at the bottom.
- Once the mixture starts to boil, continue stirring for a few more minutes before removing it from the heat.
- Cover the cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
- Combine the melted white chocolate with some heavy cream to create a ganache and set both the cream and ganache aside to cool.
Making the Tart Base
- In a food processor, combine a package of Maizena cookies with melted butter and process until finely crushed.
- Add a few drops of water to make the mixture creamier and mix with a spoon.
- Press the cookie mixture into the bottom of a removable-bottom tart pan. If your pan releases from the sides rather than the bottom, line it with parchment paper for easier removal later.
Assembling the Tart
- Arrange the grapes on top of the cookie base, laying them down to create a beautiful presentation.
- Pour half of the cooled Ninho cream over the grapes, spreading it evenly.
- Repeat the process by adding more grapes on top of the first layer of cream, followed by the remaining Ninho cream.
- Whip 200 ml of heavy cream until it reaches a consistent texture that is neither too stiff nor too soft. This whipped cream will add extra creaminess to the Ninho cream and balance the tartness of the grapes.
- Spread the whipped cream over the Ninho cream layer.
- Finally, pour the cooled ganache over the whipped cream and decorate with chocolate drops and grapes to resemble a flower.
Chilling the Tart
- Refrigerate the tart for at least 12 hours until it is firm and creamy, ensuring it won’t spill when cut.
- Carefully remove the sides of the tart pan and gently pull away the parchment paper.
Conclusion
This Ninho and grape tart is not only beautiful but also delicious, offering a creamy, fine, and light dessert that will impress anyone. Thank you for following along with this recipe, and I hope you enjoy making and sharing this delightful treat!
