Dessert

Strawberry Champagne Tart Recipe

ByElena Hart January 6, 2026January 6, 2026

Introduction

This Strawberry Champagne Tart combines a crisp vanilla wafer crust with a smooth, creamy champagne-infused filling, topped with fresh strawberries and a sparkling glaze. It’s a delightful dessert perfect for celebrations or special occasions.

A round tart with a golden brown crumbly crust forms the base, topped with a smooth white cream layer, and covered by thinly sliced bright red strawberries arranged in an overlapping flower pattern, all resting on a shiny silver metal stand with two halved strawberries placed in front. The background features a white marbled texture with a glass bowl of whole strawberries and two glasses filled with a light yellow sparkling drink softly blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (201g) vanilla wafer crumbs
2 tbsp (26g) sugar

5 tbsp (70g) unsalted butter, melted
3/4 tsp powdered gelatin

2 tbsp cold water (or additional champagne)
1 tbsp (8g) cornstarch

2 tbsp (26g) sugar
3/4 cup champagne
3/4 cup heavy whipping cream, cold

1/2 cup (58g) powdered sugar
3 oz mascarpone cheese*
1/4 cup champagne

1 tsp (3g) cornstarch
1 tbsp (13g) sugar
1 lb strawberries, sliced

Instructions

Step 1: Preheat your oven to 325°F and spray a 9-inch tart pan with non-stick baking spray.
Step 2: In a medium bowl, mix vanilla wafer crumbs and 2 tablespoons sugar. Add melted butter and stir until the mixture is well combined.
Step 3: Pour the crumb mixture into the tart pan. Press the crumbs firmly into the bottom and up the sides using a measuring cup or your fingers for even packing.

Step 4: Bake the crust for 7 minutes. Remove from the oven and let it cool completely. To speed up cooling, place it in the fridge or freezer.
Step 5: Sprinkle gelatin over cold water in a small bowl. Stir to moisten and set aside for about 5 minutes.
Step 6: In a saucepan, whisk cornstarch and 2 tablespoons sugar to break up lumps. Add 3/4 cup champagne and heat over medium, stirring until the mixture just begins to boil, then remove from heat.

Step 7: Melt gelatin in short bursts (about 10 seconds) in the microwave, then whisk gelatin into the warm champagne mixture until smooth. Transfer to another bowl and let cool to room temperature.
Step 8: In a separate bowl, whip cold heavy cream with powdered sugar until it starts to thicken.
Step 9: Add mascarpone cheese and whip on low speed until smooth, then increase to medium speed until the cream holds shape.

Step 10: Gently fold the cooled champagne mixture into the mascarpone cream in two parts until fully combined.
Step 11: Spread the filling evenly into the cooled crust and refrigerate until firm, about 2-3 hours.
Step 12: For the glaze, mix 1/4 cup champagne, cornstarch, and sugar in a small bowl. Microwave in 10-second increments, stirring until it boils and thickens (about 30-40 seconds). Let cool slightly.

Step 13: Arrange sliced strawberries over the tart filling. Brush the glaze over the strawberries with a pastry brush.
Step 14: Refrigerate the tart until the glaze is set, about 30 minutes to an hour, then serve.

Tips & Variations

Use chilled heavy cream and mascarpone for a better whip and smoother filling.

For a non-alcoholic version, replace champagne with sparkling white grape juice.
If you don’t have vanilla wafers, graham cracker crumbs make a good substitute for the crust.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the texture of the filling and glaze. Reheat is not recommended as it may soften the crust and affect the filling consistency.

How to Serve

A round tart with three visible layers sits on a silver metal tray over a white marbled surface. The bottom layer is a golden-brown crumbly crust. Above it is a thick, smooth white cream layer that looks soft and rich. The top layer is made of neat, overlapping slices of bright red strawberries arranged like flower petals, covering the entire surface. To the side, there are two strawberry halves, and in the background, a clear container holds whole strawberries, with a blurred light-colored drink behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, the tart can be assembled and refrigerated a day before serving. Just add the strawberry glaze and fresh fruit on the day you plan to serve for best freshness.

What if I don’t have a tart pan?

You can use a regular pie dish, but the shape will be different. Press the crust evenly and make sure to chill the tart well to help it hold its shape.