Well heeeeeeeello sweetness! I see you over there with your bright candied oranges, boozy champagne filling and that to-die-for graham cracker crust. This may be the champagne talking, but I see you, I want you, I need you… all to myself.
Seriously guys (and gals), this tart is the REAL deal. It’s boozy, it’s sweet and it’s all sorts of decadent.
Essentially, it’s all the best parts of brunch rolled into one deliciously sunny dish. I’m pretty sure that means we’re allowed to eat it for breakfast. And I can sooooooo get behind tart for breakfast.
All aboard the brunch train! You just got yourself a one-way ticket to mimosa tart heaven!Print
For the candied oranges:
- 3 oranges, sliced (you can use the same variety or different varieties)
- 3 cups water
- 3 cups granulated sugar + extra for coating
For the graham cracker crust:
- ¾ cup all purpose flour
- 3 tbsp. whole-wheat flour
- ¼ tsp. ground cinnamon
- 3 oz salted butter, at room temp.
- ¼ cup brown sugar
- 1 tbsp. honey
- 1 packet powdered gelatin
- 2 tbsp cold water
- 1/2 cup champagne
- 2 tbsp granulated sugar
- 1 tbsp orange zest
- 1 cup cup heavy whipping cream
- 1/2 cup powdered sugar
- In a large pot, combine the water and sugar for the candied oranges. Bring the mixture to a simmer and add our orange slices. Cover and simmer for 45 minutes. Remove the oranges from the pot and gently pat dry. Lightly sprinkle the dried oranges with granulated sugar.
- In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball. Wrap in plastic wrap and allow to chill for at least 30 minutes, up to 2 days (depending on how far in advance you make it).
- On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out on a piece of plastic wrap until it’s slightly larger than your 14″ x 5″ pan. Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess. Generously prick the bottom, and bake at 350F with pie weights for 10-12 minutes, or until golden brown.
- In a small bowl, combine the gelatin and water for the filling. In a small saucepan, whisk together the champagne, orange zest and granulated sugar. Cook over medium heat until the champagne is hot and just starting to simmer (but not boil). Remove from heat. Heat the gelatin for 10 seconds in the microwave and pour it into the hot champagne. Whisk until smooth. Set aside to cool to room temperature and until it just starts to set.
- In a bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold in the champagne gelatin. If you end up with lumps, you can strain the filling. Spread the filling evenly in the graham cracker crust, top with the candied oranges and refrigerate until firm (3-4 hours).
Graham cracker crust recipe based on Miette (2011), pg. 150
Filling recipe adapted from Life, Love and Sugar