Strawberry Champagne Tart Recipe

Introduction

This Strawberry Champagne Tart is a delightful dessert that combines a crisp vanilla wafer crust with a light, creamy champagne filling topped with fresh strawberries and a shiny glaze. It’s perfect for celebrations or any special occasion when you want to impress with a refreshing and elegant treat.

Ingredients

• 1 1/2 cups (201g) vanilla wafer crumbs
• 2 tbsp (26g) sugar
• 5 tbsp (70g) unsalted butter, melted
• 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
• 1/4 cup champagne
• 1 tsp (3g) cornstarch
• 1 tbsp (13g) sugar
• 1 lb strawberries, sliced

Instructions

1. Step 1: Preheat your oven to 325°F and spray a 9-inch tart pan with non-stick baking spray.
2. Step 2: In a medium bowl, combine the vanilla wafer crumbs and 2 tablespoons sugar. Add the melted butter and stir until the mixture is well combined.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the tart pan, using a measuring cup or glass to help compact the crust evenly.
4. Step 4: Bake the crust for 7 minutes. Remove from the oven and let it cool completely. To speed up cooling, place it in the fridge or freezer.
5. Step 5: Sprinkle the powdered gelatin over 2 tablespoons cold water (or additional champagne) in a small bowl. Stir to moisten and set aside for about 5 minutes.
6. Step 6: In a saucepan, whisk together 1 tablespoon cornstarch and 2 tablespoons sugar to remove lumps. Add 3/4 cup champagne and heat over medium, stirring gently until the mixture begins to boil and thickens. Remove from heat.
7. Step 7: Warm the gelatin in the microwave for about 10 seconds until melted, then whisk it into the hot champagne mixture until smooth. Transfer to another bowl and let it cool to room temperature—cool enough so it won’t melt whipped cream but not so firm it clumps.
8. Step 8: In a separate bowl, whip the cold heavy whipping cream and powdered sugar until it starts to thicken.
9. Step 9: Add mascarpone cheese to the whipped cream and whip on low speed until smooth and no longer lumpy, then beat on medium until it holds shape.
10. Step 10: Gently fold the cooled champagne mixture into the mascarpone cream in two parts until well combined.
11. Step 11: Spread the filling evenly into the prepared crust and refrigerate for 2-3 hours until firm.
12. Step 12: For the glaze, mix 1/4 cup champagne, 1 teaspoon cornstarch, and 1 tablespoon sugar in a small bowl. Microwave in 10-second intervals, stirring until it begins to boil and thicken, about 30-40 seconds. Let cool slightly.
13. Step 13: Arrange sliced strawberries evenly over the tart filling, then brush the cooled glaze onto the strawberries with a pastry brush.
14. Step 14: Refrigerate the tart for 30 minutes to an hour until the glaze sets, then serve chilled.

Tips & Variations

• For a non-alcoholic option, substitute champagne with sparkling white grape juice or club soda.
• If mascarpone isn’t available, cream cheese softened with a bit of heavy cream can be used as a substitute.
• Use a pastry brush gently to avoid disturbing the strawberry arrangement when glazing.
• Chill all dairy ingredients and equipment beforehand for better whipped cream volume and stability.

Storage

Store the tart covered in the refrigerator for up to 2 days to maintain freshness. Avoid freezing as the texture of the cream and strawberries may be compromised. To serve, allow the tart to sit at room temperature for about 10 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the tart up to a day in advance. Refrigerate it after assembling and add the strawberry topping and glaze right before serving for best results.

What type of champagne works best for this recipe?

A dry or brut champagne is ideal as it balances the sweetness of the filling and complements the strawberries without overpowering the flavors.

Strawberry Champagne Tart Recipe

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★★★★★

4.9 from 76 reviews

• Author: Elara
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This elegant Strawberry Champagne Tart features a crunchy vanilla wafer crust filled with a smooth, creamy champagne-infused mascarpone filling and topped with fresh strawberries glazed with a champagne glaze. Perfect for celebrations or a sophisticated dessert, it combines light, refreshing flavors with a silky texture.

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Ingredients

Scale 1x2x3x

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

Topping & Glaze

• 1/4 cup champagne
• 1 tsp (3g) cornstarch
• 1 tbsp (13g) sugar
• 1 lb strawberries, sliced

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Instructions

1. Make the crust: Spray a 9-inch tart pan with non-stick baking spray and preheat the oven to 325°F. In a medium bowl, combine vanilla wafer crumbs and sugar. Stir in melted butter until well combined. Press this mixture firmly into the bottom and up the sides of the tart pan using a measuring cup or your fingers for even packing.
2. Bake the crust: Bake the crust in the preheated oven for 7 minutes. Remove and let cool completely. To speed cooling, refrigerate or freeze briefly.
3. Prepare gelatin mixture: Sprinkle powdered gelatin over cold water in a small bowl to moisten. Let sit for about 5 minutes to bloom.
4. Cook champagne filling base: In a saucepan, whisk cornstarch and sugar to break lumps. Add champagne and heat over medium heat while stirring gently until it just starts to boil. Remove from heat carefully to avoid overheating.
5. Melt gelatin into filling: Warm gelatin about 10 seconds until melted, then whisk it into the hot champagne mixture until smooth. Transfer to another bowl and cool to room temperature so it thickens but remains pourable.
6. Whip cream and mascarpone: In a separate bowl, whip cold heavy whipping cream and powdered sugar until it begins to thicken. Add mascarpone cheese and whip on low speed till smooth and lump-free, then increase speed to medium and whip until the mixture holds its shape.
7. Combine filling components: Gently fold the cooled, thickened champagne mixture into the mascarpone cream mixture in two additions until fully incorporated.
8. Assemble filling: Spread the filling evenly into the cooled crust. Refrigerate for 2-3 hours until firm.
9. Prepare strawberry glaze: In a small bowl, mix champagne, cornstarch, and sugar. Microwave in 10-second intervals, stirring until the glaze begins to boil and thickens, about 30-40 seconds. Allow to cool slightly.
10. Add toppings and glaze: Arrange sliced strawberries evenly over the chilled tart filling. Brush the cooled glaze over the strawberries using a pastry brush.
11. Chill and serve: Refrigerate the tart until the glaze sets and cools, about 30 minutes to 1 hour. Serve chilled for best flavor and texture.

Notes

• Use cold heavy cream for better whipping results.
• Do not overheat the champagne mixture to ensure proper thickening.
• Chilling the crust before adding the filling helps maintain texture.
• Mascarpone cheese adds richness and balances the acidity of champagne.
• For a firmer filling, make sure to bloom the gelatin fully before adding.
• If desired, substitute cold water with champagne when blooming gelatin for extra flavor.

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Keywords: Strawberry tart,Champagne dessert,Mascarpone tart,Spring dessert,Holiday dessert