Magenbrot & grape tart

Total time: 2hr 30m
Preparation Time: 30m

For 6 pieces

Nutritional Information

Contains 379 Kcal, 5g Protein, 35g Carbohydrates, 25g Fat


  • 60 g butter
  • 200 g Magenbrot
  • Cream cheese mixture
  • 1 vanilla pod
  • 200 g cream cheese (e.g. Philadelphia)
  • 2 tbsp acacia honey
  • 2 leaves gelatine
  • 2 tbsp water
  • 1.5 dl full cream
  • Garnish
  • 400 g blue and white grapes
  • a little icing sugar

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  • 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.
  • Tip:

    Use sliced plums instead of grapes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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