for 6 pieces

Tart base

60 g	butter
200 g	Magenbrot

Cream cheese mixture

1	vanilla pod
200 g	cream cheese (e.g. Philadelphia)
2 tbsp	acacia honey
2 leaf	gelatine

2 tbsp

water

1 ½ dl

full cream

Garnish

400 g	blue and white grapes
a little	icing sugar

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.

Garnish

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

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