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Strawberry Champagne Tart Recipe

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★★★★★

4.8 from 132 reviews

This elegant Strawberry Champagne Tart features a crisp vanilla wafer crust filled with a luscious champagne-infused mascarpone cream and topped with fresh strawberries glazed in a shimmering champagne glaze. Perfect for celebratory occasions or a fancy dessert, this tart balances fruity freshness with a light, creamy texture.

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

Glaze and Topping

  • 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. Add the melted butter and stir until the mixture is thoroughly combined. Press the crumbs firmly into the bottom and up the sides of the tart pan using a measuring cup or your fingers for an even crust.
  2. Bake the crust: Bake the crust in the preheated oven for 7 minutes. Remove from the oven and allow to cool completely, placing in the fridge or freezer if you wish to speed up this process.
  3. Prepare gelatin: Sprinkle the powdered gelatin over the cold water (or additional champagne) in a small bowl. Let it sit for about 5 minutes to bloom.
  4. Make the champagne base: In a saucepan, whisk together cornstarch and sugar to dissolve lumps. Stir in the champagne and cook over medium heat, stirring gently, until the mixture just begins to boil. Remove from heat promptly to avoid overheating.
  5. Melt gelatin: Warm gelatin for about 10 seconds until melted, then whisk it into the hot champagne mixture until smooth. Transfer to another bowl and let cool to room temperature so it thickens but does not set.
  6. Whip cream and mascarpone: In a separate bowl, whip the cold heavy cream with powdered sugar until it starts to thicken. Add mascarpone cheese and whip on low speed until incorporated and smooth, then increase speed to medium. Whip until mixture thickens and holds soft peaks.
  7. Combine filling: Gently fold the cooled champagne-gelatin mixture into the mascarpone cream in two parts, mixing until well combined but still light and airy.
  8. Fill the crust: Spread the filling evenly into the cooled tart crust. Refrigerate for 2 to 3 hours until set and firm.
  9. Prepare the glaze: In a small bowl, combine champagne, cornstarch, and sugar for the glaze. Microwave in 10 second intervals, stirring after each, until the glaze begins to boil and thickens, approximately 30-40 seconds. Let cool slightly.
  10. Assemble tart: Arrange sliced strawberries evenly on top of the set filling. Brush the cooled glaze over the strawberries with a pastry brush for a glossy finish.
  11. Chill before serving: Refrigerate the tart for 30 minutes to an hour more until the glaze is set and cool. Serve chilled for best flavor and texture.

Notes

  • For a stronger champagne flavor, use champagne in place of water for blooming the gelatin.
  • If you prefer a non-alcoholic version, substitute champagne with sparkling white grape juice.
  • Ensure the cream and mascarpone are chilled to achieve the best whipping results.
  • Press the crust firmly to avoid cracks and ensure it holds the filling nicely.
  • Use a pastry brush gently to avoid dislodging the strawberries when glazing.
  • The tart keeps well refrigerated for up to 2 days but is best enjoyed fresh.

Keywords: strawberry tart, champagne dessert, mascarpone tart, elegant dessert, summer tart, party dessert, fruit tart

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