Mimosa [Citrus and Champagne] Tart

Name: Mimosa [Citrus and Champagne] Tart
Prep time: 5 h
Cook time: 12 min
Total time: 5 h 12 min
Yield: 10
Cuisine: American
Ingredients: 3 oranges, sliced (you can use the same variety or different varieties); 3 cups water; 3 cups granulated sugar + extra for coating; 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

June 23, 2019 by Claire | The Simple, Sweet Life 46 Comments

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This mimosa tart is everything you love about brunch and then some! With it’s bright candied oranges, boozy champagne filling and to-die-for graham cracker crust, what’s not to love?

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!

How to make this mimosa tart

First, make the candied oranges.

In a large pot, combine the water and sugar. Bring the mixture to a simmer and add your 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.

Second, make the graham cracker crust.

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 the dough in plastic wrap and allow to chill for at least 30 minutes and up to 2 days.

On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out on a piece of parchment paper until it’s slightly larger than your 14″ x 5″ pan.

Gently flip the dough into the pan 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.

Third, make the champagne filling.

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.

filled mimosa tart without candied oranges

Finally, assemble the tart.

Spread the filling evenly in the graham cracker crust, top with the candied oranges and refrigerate until firm (3-4 hours).

This mimosa tart is everything you love about brunch and then some! With it's bright candied oranges, boozy champagne filling and to-die-for graham cracker crust, what's not to love?

Tips for making the perfect mimosa tart

Looking to work ahead? The candied oranges can be made up to 2 weeks in advance and the graham cracker dough can be made 2 days in advance. Both should be kept in the refrigerator.
Selecting a champagne: Both sparkling white wine and champagne work great in this recipe, but you should stay away from the dry variety.
Graham cracker dough is too dry: Sometimes this dough winds up a little dry. If that happens to you, you can easily fix this by dampening your hands with water and knead that little bit of moisture into the dough. The dough has reached the right consistency when it forms one cohesive ball without being sticky.
Easily transfer the dough: The secret to easily transferring the graham cracker crust to the pan is to roll it out on a piece of parchment. Pick up the parchment paper and gently turn it out over the pan.
Baking an empty tart or pie shell: Whenever you’re baking an empty pie or shell tart, be sure to use a pie weight of some sort. This will keep the dough from rising, pulling way from the pan and/or forming air pockets. Pie weights are available to purchase or you can make your own by placing parchment paper on your crust and covering it with uncooked rice or dry beans.
Storage: This tart can be stored in the refrigerator for up to 3 days.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!