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