Magenbrot & grape tart

Magenbrot & grape tart

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 379 kcal
, Fat: 25 g
, Carbohydrate: 35 g
, Protein: 5 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tart base

60g butter
200g Magenbrot

Cream cheese mixture

1 vanilla pod
200g cream cheese (e.g. Philadelphia)
2tbsp acacia honey
2leaves gelatine
2tbsp water
1 ½dl full cream


400g blue and white grapes
a little icing sugar
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How it's done

Tart base

Line the base of a cake tin (approx. 20 cm diameter) with baking paper.

Melt the butter. Finely chop the Magenbrot, place in a bowl with the butter and mix.

Spread the mixture over the bottom of the prepared cake tin, press down firmly, refrigerate for approx. 30 mins.

Cream cheese mixture

Cut open the vanilla pod lengthwise, scrape out the seeds. Mix the seeds with the cream cheese and honey. Place the gelatine in cold water for approx. 5 mins.

Drain the gelatine, dissolve in hot water.

Mix the gelatine with 2 tbsp of the cream cheese mixture and immediately stir into the remaining mixture.

Beat the cream until stiff, fold in carefully. Spread the mixture onto the tart base.


Halve the grapes, distribute over the cream cheese mixture and chill for approx. 2 hrs. Dust with icing sugar.

Good to know
Tip: Use sliced plums instead of grapes.


Whipping cream

Whipping cream

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