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Mimosa [Citrus and Champagne] Tart

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?
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5 from 11 reviews

This may just be my favorite tart of all time! It's sweet, it's boozy, and it tastes every bit as good as it looks. This mimosa tart has a graham cracker crust filled with a tangy orange and champagne mousse and is topped with the easiest to make candied oranges.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 5 hours
  • Cook Time: 12 minutes
  • Total Time: 5 hours 12 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Units Scale

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:

  • 3/4 cup all purpose flour
  • 3 tbsp. whole-wheat flour
  • 1/4 tsp. ground cinnamon
  • 3 oz salted butter, at room temp.
  • 1/4 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

  1. In a large pot, combine the water and sugar for the candied oranges.
  2. Bring the mixture to a simmer and add our orange slices.
  3. Cover and simmer for 45 minutes. Remove the oranges from the pot and gently pat dry.
  4. Lightly sprinkle the dried oranges with granulated sugar.
  5. In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth.
  6. 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.
  7. 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).
  8. On a lightly floured surface, work the dough for the crust with your hands until malleable.
  9. Roll the dough out on a piece of parchment paper until it's slightly larger than your 14" x 5" pan.
  10. Gently flip the dough into the pan and press it into the bottom and sides. Trim away any excess.
  11. Generously prick the bottom, and bake at 350F with pie weights for 10-12 minutes, or until golden brown.
  12. In a small bowl, combine the gelatin and water for the filling.
  13. In a small saucepan, whisk together the champagne, orange zest and granulated sugar.
  14. Cook over medium heat until the champagne is hot and just starting to simmer (but not boil). Remove from heat.
  15. 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.
  16. In a bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold in the champagne gelatin.
  17. 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

  • 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.

Graham cracker crust recipe based on Miette (2011), pg. 150
Filling recipe adapted from Life, Love and Sugar

Nutrition

Find it online: https://thesimple-sweetlife.com/mimosa-tart/