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!
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PinIngredients
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
Champagne filling:
- 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
Instructions
- 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).
Notes
Graham cracker crust recipe based on Miette (2011), pg. 150
Filling recipe adapted from Life, Love and Sugar
Oh my goodness! This is the best tart ever! I’m thinking it would be perfect to bring to a friends brunch. 🙂
This tart is too pretty to eat, but it’s so pretty that I need to make it, and serve it to my guests, the next time I host a brunch. I love that you give instructions for making candied orange slices. That’s something I’ve always wanted to learn. Amazing recipe.
You’re too sweet Patti! I’m glad this recipe was able to give you the instructions you need to make candied oranges. They’re so fun and easy I may just start putting them on everything…
The candied oranges are so beautiful! And delicious, I’m sure. Never thought of using champagne for a tart filling – sounds so luxurious!
This looks so gorgeous and delicious
That mimosa tart reminds me of the summer!! It sounds and looks absolutely delicious! I’m right next to you on the brunch train! WooWoo!!
Choo choo! Next stop, brunch-town!
I LOVE tarts and I am going to make this one! Actually my husband likes to make tarts and I like to eat them. He usually makes me one for my birthday each year so I am going to request this one. Here is one of my favorites: https://ethnicspoon.com/perfect-lemon-tart/
Oh my goodness, this looks amazing – love everything from the graham cracker crust, to the filling, to those eye-popping candied orange slices on top. What a show-stopper for brunch!
Love the beautiful colors in this tart! I don’t have the 14×5″ pan, so trying to figure out if I should use something else or maybe just buy one.
I bought my 14″ x 5″ tart pan on Amazon for about $12 but if you’re not in the market for one, I’m sure you could use a cake or pie pan just as easily. The bake time for the crust would be the same.
Hey Claire these tarts have so much color and vibrance! I bet they taste pretty frikken good too! Can’t wait to make them!
This is so pretty, I wouldn’t want to eat it – or anyone to eat it, for that matter! Is it weird to frame a piece of food as art? 🙂
Not at all! I’ve framed a few cookies and cake toppers in my day. 😉
A boozy citrus tart? Sounds like a great start to my morning! And the citrus is so beautiful right now, perfect and in season.
This tart has my name written all over it!! I love mimosa and citrus desserts and this is a great combination of two. Have to try it soon.
I love to make tarts. They’re so fancy, but really this one takes tarts to an all new level. This is art! Can you give me advice on cutting the tart? I want to make sure it is still beautiful when plated.
No problem Donna! The trick to cutting this tart and leaving all the oranges looking pretty is to use a VERY sharp knife. Also, don’t be afraid to saw just a little bit when you cut into the oranges. This will make sure that the oranges are cut through before they can be dragged down into the filling.
Made this and it was delicious! I wasn’t sure how thick to cut the orange slices, so I did 1/4″ thick and that was way too thin (they disintegrated when cooked) – how thick are the slices supposed to be? Also the crust was pretty difficult to keep together when putting in the tart pan, it kept breaking and falling apart. I didn’t have a 14×5 pan so I used a 10″ circular tart pan, which was just the right size for the filling. Overall, pretty time consuming recipe, but delicious and beautiful when it was done.