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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Prepare gelatin mixture: Sprinkle powdered gelatin over cold water in a small bowl to moisten. Let sit for about 5 minutes to bloom.
- 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.
- 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.
- 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.
- Combine filling components: Gently fold the cooled, thickened champagne mixture into the mascarpone cream mixture in two additions until fully incorporated.
- Assemble filling: Spread the filling evenly into the cooled crust. Refrigerate for 2-3 hours until firm.
- 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.
- Add toppings and glaze: Arrange sliced strawberries evenly over the chilled tart filling. Brush the cooled glaze over the strawberries using a pastry brush.
- 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
