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Strawberry Champagne Tart Recipe

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★★★★★

5 from 131 reviews

This elegant Strawberry Champagne Tart features a crisp vanilla wafer crust filled with a light, luscious mascarpone and champagne cream filling, topped with fresh strawberries glazed in a delicate champagne glaze. Perfect for celebrations or a sophisticated dessert.

Ingredients

Scale

Crust

  • 1 1/2 cups (201g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • 5 tbsp (70g) unsalted butter, melted

Filling

  • 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

Topping and Glaze

  • 1/4 cup champagne
  • 1 tsp (3g) cornstarch
  • 1 tbsp (13g) sugar
  • 1 lb strawberries, sliced

Instructions

  1. Make the crust: Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 325°F. In a medium bowl, combine vanilla wafer crumbs and sugar, then stir in melted butter until mixture is well combined. Press the crumb mixture firmly into the bottom and up the sides of the tart pan using a measuring cup or your fingers for even coverage.
  2. Bake the crust: Place the tart pan in the oven and bake for 7 minutes. Remove and allow to cool completely; refrigerate or freeze briefly to speed cooling if needed.
  3. Prepare gelatin: Sprinkle powdered gelatin over cold water in a small bowl, stir to moisten, and let sit for about 5 minutes to bloom.
  4. Cook champagne mixture: In a saucepan, whisk cornstarch and sugar to break lumps. Add champagne and heat over medium heat, stirring gently until mixture just begins to boil. Remove from heat.
  5. Incorporate gelatin: Microwave gelatin for about 10 seconds until melted, then whisk into the warm champagne mixture until smooth. Transfer to another bowl, cool to room temperature—cool enough not to melt whipped cream but not firm.
  6. Whip cream and mascarpone: In a separate bowl, whip cold heavy cream with powdered sugar until it thickens slightly. Add mascarpone cheese and whip on low to combine, then medium speed until firm peaks form.
  7. Combine mixtures: Gently fold the cooled champagne gelatin mixture into the mascarpone cream in two batches until fully incorporated.
  8. Fill tart crust: Spread the filling evenly into the cooled crust and refrigerate for 2-3 hours until set.
  9. Make glazing mixture: In a small bowl, mix champagne, cornstarch, and sugar. Microwave in 10 second intervals until boiling and thickened, about 30-40 seconds. Let cool slightly.
  10. Add toppings and glaze: Arrange sliced strawberries over the set filling. Brush with the cooled champagne glaze evenly using a pastry brush.
  11. Final chill: Refrigerate the tart for 30 minutes to an hour until the glaze is cooled and set. Serve chilled.

Notes

  • For a firmer set on the filling, ensure to chill the tart for the full 2-3 hours or longer.
  • Use cold heavy cream for best whipping results.
  • If you prefer non-alcoholic, substitute champagne with sparkling white grape juice.
  • Make sure to cool the gelatin mixture properly before folding into the cream to prevent curdling.
  • The tart can be assembled a day ahead and refrigerated to enhance flavors.

Keywords: Strawberry tart, champagne dessert, mascarpone tart, party dessert, baked tart

Find it online: https://thefoodrecipe.com/strawberry-champagne-tart-recipe/