Grape tart with grappa

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Floor:

70 g Oreo cookies
40g butter
2 tbsp brittle

Filling:

200 g crème fraîche
1 tbsp powdered sugar
1 sachet (15 g) Gelatine Fix (Dr. Oetker)
4 tbsp grappa or grape juice
100 g blue grapes, seedless
1 packet of clear cake glaze

Preparation: 45 minutes
Cooling time: 4 hours

Here’s how to prepare it:

Split the Oreos and scrape off the cream. Place the cookies in a freezer bag and crush them with your hands or a rolling pin.

Melt the butter in a saucepan and mix with the breadcrumbs. Divide the mixture among the dessert rings, sprinkle each with 1/2 tablespoon of the brittle, and press down firmly with the stamp.

Mix the crème fraîche with powdered sugar and gelatine, pour into the dessert rings and let it set in the refrigerator for 2 hours.

Wash the grapes, halve them, mix them with the grappa, and let them marinate for about 1⁄2 hour. Collect the grappa after marinating.

Place the grape halves cut side down on the cream.

Prepare the glaze according to the package instructions, using the grappa as part of the liquid. Pour the glaze over the grapes to set them, then refrigerate for 2 hours.

Loosen the ring with a long knife dipped in hot water and carefully lift it off.

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The content of this article is from the book:

Luise Lilienthal
Tiny snack and dessert cakes
ISBN: 978-3-572-08148-6 € 12.99 [D] | € 13.40 [A] | CHF 18.90
Publisher: Bassermann Inspiration

Stunningly delicious and made with love: These tiny cakes are perfect for dessert, the most beautiful gift for any occasion, and unbeatable for a delicious snack. All you need are dessert rings, a refrigerator, and a few tricks to create these little masterpieces. This book shows you how.

Grape tart with grappa

Zutaten:

Here’s how to prepare it:

The content of this article is from the book:

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