90g softened butter
60g caster sugar
5 egg yolks
230g flour, sifted
3 level tbsp cornflour
90g sugar
450ml milk
finely grated zest and juice of one lemon
250g each green and red grapes
1 lemon-flavoured jelly

Put the butter and sugar into a bowl and cream them together until light and fluffy, then add two of the egg yolks, one at a time. Work in the sifted flour until a dough forms. Knead it lightly on a floured board and shape the dough into a flat disc. Wrap tightly in clingfilm and refrigerate for at least an hour.

The dough is soft, so roll it out on a sheet of floured non-stick baking paper, then turn both paper and pastry over and line a 25cm tart tin. If it cracks, just press it together with your fingertips, making sure there are no gaps. Prick the pastry lightly with a fork and chill again for at least half an hour, then line with crumpled greaseproof paper and baking beans and bake in a preheated 190˚C oven for 20 minutes. Remove the paper and beans and cook for another five minutes or until crisp and golden.

Beat the cornflour, sugar and the three remaining egg yolks together until smooth. Heat the milk until hot but not boiling, and pour it on to the egg mixture, whisking well. Return to the saucepan and stir in the lemon zest and two tablespoons of juice (it may look curdled but it will smooth out), bring to the boil, stirring all the time, then simmer for two minutes. Pour the custard into the pastry case and let it cool.

Halve the grapes and remove the pips. Make up the lemon jelly, using only half the recommended amount of water and let it cool. Arrange the grapes on the custard and spoon over the jelly, being careful not to let it flood over the sides of the flan. Chill until set and serve with whipped cream.