Vanilla ice cream, blackberry gel, grape tart

Ingredients for 5 servings:

• 200 g flour
• 100 g butter, cold
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 250 g grapes, light
• 250 g grapes, dark
• 300 g sour cream
• 50 g sugar
• 2 eggs
• 1 tbsp vanilla sugar
• some lemon zest, organic
• 80 g semolina
• 80 g marzipan, coarsely grated
• 500 ml cream, at least 32% fat
• 380 ml condensed milk, sweetened
• 1 vanilla bean
• 300 g blackberries
• 120 g sugar
• 150 ml water
• 6 g agar-agar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 6 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 13.02.2025

Quickly knead all the dough ingredients into a smooth dough. Cover and let rest in the refrigerator for 30 minutes. In the meantime, halve the grapes. For the filling, mix all the other ingredients in a bowl. Roll out the dough between two lightly floured sheets of baking paper so that it fits the tart tin. Place the greased tart tin on top of the dough, turn it upside down, press down the edges, and prick the base several times with a fork. Place a cut piece of baking paper on the dough, scatter dried pulses (e.g. peas) on it, and blind bake at 180°C (convection oven) for about 10 minutes. Remove the baking paper and pulses. Pour the filling onto the tart base and spread the halved grapes evenly on top. Bake the tart at 180°C (top/bottom heat) for about 45 minutes. For the vanilla ice cream, put the condensed milk in a bowl and stir in the vanilla seeds. Whip the cream until stiff. First, stir three tablespoons of the whipped cream into the condensed milk, then carefully fold in the remaining cream. Pour the mixture into a chilled dish and freeze for at least four hours. Let the ice cream thaw for at least 10 minutes before serving. To make the blackberry gel, boil the blackberries with sugar and water. Stir in the agar-agar and cook for one minute until the mixture thickens. Strain the mixture through a sieve and refrigerate until firm. Blend the gel with an immersion blender until no lumps remain. Pour into a squeeze bottle and arrange decoratively if desired. Minira prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 in Paderborn on Thursday, February 13, 2025.