Dessert

Strawberry Champagne Tart Recipe

ByMaya Arden August 27, 2026August 27, 2026

Introduction

This Strawberry Champagne Tart is a delightful blend of crisp vanilla wafer crust, light mascarpone filling infused with champagne, and fresh strawberries topped with a glossy champagne glaze. It’s an elegant dessert perfect for special occasions or when you want to impress your guests with something unique and refreshing.

A round tart with a golden brown crust forms the base, filled with a smooth, white creamy layer. On top, vibrant red strawberry slices are arranged in overlapping concentric circles, covering the entire surface of the tart. The crust has a slightly crumbly texture with fluted edges. The tart sits on a round metal stand placed on a white marbled surface. Around the tart, whole and halved fresh strawberries add a pop of red color. In the background, two clear glasses with a light yellow bubbly drink and a small glass bowl filled with whole strawberries are softly out of focus. 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, combine vanilla wafer crumbs and 2 tablespoons sugar. Stir in the melted butter until well mixed.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the tart pan, using a flat-bottomed cup and your fingers for the edges.

Step 4: Bake the crust for 7 minutes, then remove and let cool completely. You can speed cooling by placing it in the fridge or freezer.
Step 5: In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
Step 6: In a saucepan, whisk together 1 tablespoon cornstarch and 2 tablespoons sugar. Add 3/4 cup champagne and heat gently over medium heat, stirring constantly until it begins to boil and thickens slightly. Remove from heat.

Step 7: Warm the gelatin in the microwave for about 10 seconds until melted, then whisk it into the champagne mixture until smooth. Set aside to cool to room temperature but not so cold that it firms.
Step 8: Whip the heavy cream and powdered sugar until it starts to thicken. Add mascarpone cheese and whip gently until smooth and combined, then increase speed to medium and whip until the cream holds soft peaks.
Step 9: Fold the cooled champagne mixture into the mascarpone cream in two additions, mixing gently but thoroughly.

Step 10: Spread the filling evenly into the cooled crust and refrigerate for 2-3 hours until firm.
Step 11: For the glaze, combine 1/4 cup champagne, 1 teaspoon cornstarch, and 1 tablespoon sugar in a small bowl. Microwave in 10 second intervals, stirring, until it boils and thickens, about 30-40 seconds. Let cool slightly.
Step 12: Arrange sliced strawberries over the chilled tart filling, then brush the cooled glaze over the strawberries using a pastry brush.

Step 13: Refrigerate the tart for another 30 minutes to an hour until the glaze is set before serving.

Tips & Variations

Use chilled heavy cream and mascarpone for better whipping results and a smoother filling.
For a non-alcoholic version, substitute champagne with sparkling white grape juice or sparkling water.

Consider adding a splash of vanilla extract to the filling for extra depth of flavor.
To speed up the crust cooling, place it briefly in the freezer, but watch carefully to prevent cracking.
If you don’t have a pastry brush for glazing, gently spoon the glaze over the strawberries and smooth evenly.

Storage

Store the tart covered in the refrigerator for up to 2 days. The crust may become softer over time, so it’s best eaten within a day if you want to maintain the crisp texture. Reheat is not recommended, but you can let it sit at room temperature for 10-15 minutes before serving to bring out the flavors.

How to Serve

A sliced strawberry tart is shown with three clear layers: a golden brown crumb crust at the bottom, a thick, smooth white cream layer in the middle, and a top layer of thinly sliced, bright red strawberries arranged neatly in overlapping circles. The tart rests on a silver round tray that is placed on a white marbled texture. In the background, there is a clear bowl filled with whole strawberries and two glasses with a yellow drink, all blurred softly. 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, you can prepare the tart a day in advance and keep it refrigerated. Add the strawberry topping and glaze shortly before serving for the freshest taste and appearance.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can use cream cheese softened with a bit of heavy cream or sour cream to achieve a similar creamy texture, though the flavor will be slightly different.