Grape cream cheese tart

Ingredients

Directions

1. 1

   Finely crumble the lady fingers and 75 g Amarettini. Melt butter and stir into the crumbs. Place a springform ring (26 cm Ø) on a cake plate. Press the butter crumbs into a smooth base. Chill for about 30 minutes.

2. 2

   Wash 150 g grapes each, drain, cut in half and remove the seeds. Soak the gelatine in plenty of cold water. Mix cream cheese, 2 tablespoons lemon juice, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Squeeze the gelatine well, dissolve carefully at low heat and mix with 2-3 tablespoons of cream. Then fold into the cream. Whip cream until stiff and fold in. Fold in grapes. Spread the cream on the cake base and smooth it down. Leave the cake to set in the fridge for at least 2 hours. Wash the rest of the grapes, dab dry, turn in the remaining lemon juice and roll in 50 g sugar.

3. 3

   Whip cream until stiff and fold in. Fold in grapes. Spread the cream on the cake base and smooth it down. Leave the cake to set in the fridge for at least 2 hours. Wash the rest of the grapes, dab dry, turn in the remaining lemon juice and roll in 50 g sugar. Crumble the rest of the Amarettini partially. Decorate the cake with grapes and amarettini just before serving

4. 4

   waiting time approx. 2 hours