Grape Tart

Directions

1. 1
   Preheat oven to 400F.
2. 2
   CRUST: In a food processor, pulse flour, sugar, and salt.
3. 3
   Add unsalted butter, pulse until mixture resembles coarse meal.
4. 4
   Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary).
5. 5
   Add rolled oats; pulse to combine.
6. 6
   Press dough onto bottom and 1-inch up sides of a 9-inch springform pan.
7. 7
   Bake until golden, about 25 minutes.
8. 8
   Remove sides of pan; cool crust.
9. 9
   PASTRY CREAM: In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
10. 10
    In a saucepan, bring milk to a boil, whisking constantly, gradually add milk to egg mixture.
11. 11
    Return mixture to saucepan.
12. 12
    Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4-5 minutes.
13. 13
    Stir in vanilla.
14. 14
    Using a rubber spatula, press mixture through a sieve into a bowl.
15. 15
    Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
16. 16
    ASSEMBLY: Whisk cooled pastry cream until smooth.
17. 17
    Spread evenly in crust; arrange grapes on top; create a pattern with the colors; press inches.
18. 18
    Chill at least 2 hours and up to one day.
19. 19
    just before serving dust with confectioners' sugar.,.