Why You’ll Love This Recipe

Boozy Elegance: The champagne-infused filling offers a sophisticated twist, making it perfect for special occasions.
Citrus Brightness: Candied orange slices not only add a burst of color but also a sweet-tart flavor that complements the creamy filling.
Textural Delight: The combination of a crunchy graham cracker crust with a smooth, airy filling creates a satisfying contrast in every bite.
Make-Ahead Friendly: Components like the candied oranges and crust can be prepared in advance, simplifying assembly on the day of serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Candied Oranges:

Water
Granulated sugar
Fresh oranges, thinly sliced

Graham Cracker Crust:

Unsalted butter, softened
Brown sugar
Honey
All-purpose flour
Graham cracker crumbs
Salt
Baking powder
Ground cinnamon
Whole milk

Champagne Filling:

Unflavored gelatin
Cold water
Champagne or sparkling white wine
Orange zest
Granulated sugar
Heavy whipping cream
Powdered sugar

Directions

Prepare the Candied Oranges:
- In a large pot, combine water and granulated sugar; bring to a simmer.
- Add thinly sliced oranges, cover, and simmer for 45 minutes.
- Remove slices, pat dry, and lightly sprinkle with granulated sugar.
Make the Graham Cracker Crust:
- Beat softened butter until smooth.
- Add brown sugar and honey; continue beating until creamy.
- Incorporate flour, graham cracker crumbs, salt, baking powder, and cinnamon; mix until dough forms.
- Add milk and mix until combined.
- Wrap dough in plastic wrap; chill for at least 30 minutes.
- Roll out dough on parchment paper to fit a 14″ x 5″ tart pan.
- Transfer dough to pan, press into place, trim excess, and prick the bottom with a fork.
- Bake at 350°F (175°C) with pie weights for 10-12 minutes, or until golden brown.
Prepare the Champagne Filling:
- In a small bowl, combine unflavored gelatin with cold water; let it bloom.
- In a saucepan, mix champagne, orange zest, and granulated sugar; heat until just simmering, then remove from heat.
- Microwave gelatin for 10 seconds; whisk into the warm champagne mixture until smooth.
- Let the mixture cool to room temperature until it begins to set.
- Whip heavy cream and powdered sugar to stiff peaks; fold in the champagne mixture gently.
Assemble the Tart:
- Spread champagne filling evenly into the cooled graham cracker crust.
- Arrange candied orange slices on top.
- Refrigerate for 3-4 hours until set.

Servings and Timing

Servings: This tart yields approximately 8 servings.
Preparation Time: 45 minutes (excluding chilling time).
Cooking Time: 1 hour.
Chilling Time: At least 3-4 hours.

Variations

Fruit Alternatives: Substitute candied oranges with other citrus fruits like blood oranges, grapefruits, or lemons for a different flavor profile.
Crust Options: Use a traditional pie crust or a cookie-based crust (such as digestive biscuits or vanilla wafers) instead of the graham cracker crust.

Storage/Reheating

Storage: Cover the tart and store in the refrigerator for up to 3 days.
Freezing: Freezing is not recommended, as the texture of the filling may change upon thawing.
Reheating: This tart is best served chilled; reheating is not necessary.

FAQs

What type of champagne is best for this tart?

A semi-sweet (Demi-Sec) champagne or sparkling white wine complements the sweetness of the tart. Avoid using a very dry (Brut) champagne, as it may impart a bitter taste.

Can I make the components ahead of time?

Yes, the candied oranges can be prepared up to two weeks in advance, and the graham cracker dough can be made two days ahead.

Mimosa Tart

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Author: Julia
Total Time: 5-6 hours
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

This Mimosa Tart is a sophisticated, citrusy dessert that brings the festive flavors of a classic mimosa to your table. A crisp graham cracker crust, a champagne-infused creamy filling, and vibrant candied orange slices create a perfect balance of texture and flavor. Whether for brunch, holidays, or a special celebration, this tart is an elegant and refreshing treat!

Instructions

1. Prepare the Candied Oranges:

In a large pot, combine water and granulated sugar; bring to a simmer.
Add thinly sliced oranges, cover, and simmer for 45 minutes.
Remove slices, pat dry, and lightly sprinkle with granulated sugar.

2. Make the Graham Cracker Crust:

Beat softened butter until smooth.
Add brown sugar and honey; beat until creamy.
Mix in flour, graham cracker crumbs, salt, baking powder, and cinnamon until dough forms.
Add milk and mix until combined.
Wrap dough in plastic wrap; chill for at least 30 minutes.
Roll out dough on parchment paper to fit a 14″ x 5″ tart pan.
Transfer dough to pan, press into place, trim excess, and prick the bottom with a fork.
Bake at 350°F (175°C) with pie weights for 10-12 minutes, or until golden brown.

3. Prepare the Champagne Filling:

In a small bowl, combine unflavored gelatin with cold water; let it bloom.
In a saucepan, mix champagne, orange zest, and granulated sugar; heat until just simmering, then remove from heat.
Microwave gelatin for 10 seconds; whisk into the warm champagne mixture until smooth.
Let the mixture cool to room temperature until it begins to set.
Whip heavy cream and powdered sugar to stiff peaks; fold in the champagne mixture gently.

4. Assemble the Tart:

Spread the champagne filling evenly into the cooled graham cracker crust.
Arrange candied orange slices on top.
Refrigerate for 3-4 hours until set.

Notes

Fruit Alternatives: Try blood oranges, grapefruit, or lemons for a unique citrus twist.
Crust Alternatives: Use a pie crust, digestive biscuit crust, or vanilla wafer crust instead of graham crackers.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: No-Bake
Cuisine: French