Strawberry Champagne Tart
This Strawberry Champagne Tart has champagne and mascarpone cheese in the filling, is topped with beautiful sliced strawberries and is lightly covered with a champagne glaze. It’s light, no bake and the perfect dessert to celebrate New Year’s Eve!
I hope everyone had a lovely Christmas and holiday! I was a little more absent then usual as I spent some time with my family while they were in town. It was wonderful to step back for a bit and recharge. I got a little sleep, enjoyed my birthday (on Christmas Day) and feel refreshed! I hope you all were able to enjoy some time relaxing as well.
Now it’s time to get ready for the next holiday! It always surprises me how New Year’s Eve just sneaks up on you right after Christmas. The great thing about this dessert is that it’s easy to put together and there’s no need to bother with the oven. You will use your stove though.
To start, you’ll make the crust. It’s nice and easy with vanilla wafers, a little sugar and some melted butter. It’s much like a graham cracker crust, but I prefer the flavor of the vanilla wafers in this tart.
Next is making the filling. It uses gelatin to help it set. Sprinkle the gelatin over a little cold water and let it sit for about 5 minutes while you work on the next step. Be sure that the gelatin is all touching water and you don’t end up with powder sitting on top, otherwise it’ll have a tougher time incorporating later.
Add 3/4 cup of champagne to a saucepan with some cornstarch and sugar. Heat them until they are hot and just starting to simmer and thicken.
Pop the gelatin into the microwave for a quick 5-10 seconds, until it’s melted, then add to champagne mixture. Whisk it in until smooth, then remove from heat to cool. I usually pour the mixture into another bowl and pop it in the fridge to help it cool more quickly. Mine took about 20 minutes to thicken. It’s ready when it’s jiggly, but not firm, and still easy to stir.
While the gelatin mixture is cooling, make the whipped cream. Carefully fold the room temperature mascarpone into the whipped cream.
Once the gelatin mixture is ready, stir it into the whipped cream mixture. I used a whisk to help it all incorporate, then spread the filling evenly into the tart pan.
I used a 13.75 inch by 4.25 inch tart pan, but you could use a 9 inch round tart pan as well if that’s what you have on hand.
Top the tart with the sliced strawberries in whatever pattern you like. To make the glaze add the champagne, cornstarch and sugar to a small bowl and microwave in 10 second increments until thickened, about 30 seconds. It thickens pretty quickly. Use a pastry brush to brush the strawberries with the glaze. While you could leave the glaze off, it does help to preserve the moisture and freshness of the berries. If you are making this a day or so ahead, I’d suggest using the glaze.
Refrigerate the tart until firm, then remove it from the tart pan.
This tart really is a super light, but fun and festive dessert. If you’re like me, you’ve eaten lots of heavy food over the last week and a light, airy dessert is just what you need. Happy New Year!
Strawberry Champagne Tart
A champagne and mascarpone cheese filling topped with sliced strawberries and lightly covered with a champagne glaze.
- Yield: 8-10 Slices
- Category: Dessert
- Method: Stove
- Cuisine: American
- 1 1/2 cups vanilla wafer crumbs
- 1 tbsp sugar
- 5 tbsp butter, melted
- 0.25 oz powdered gelatin
- 2 tbsp cold water
- 3/4 cup champagne
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
- 3 oz mascarpone cheese, softened
- 3/4 cup heavy whipping cream
- 1/2 cup powdered sugar
TOPPING AND GLAZE
- 1 lb strawberries, sliced
- 1/4 cup champagne
- 1 tsp cornstarch
- 1 tbsp sugar
1. Combine vanilla wafer crumbs, sugar and melted butter.
2. Grease a 9.75 by 4.25 inch rectangular tart pan, then press the crumbs into the bottom and up the sides of the pan. Set aside.
3. In a small bowl, sprinkle gelatin over cold water. Set aside for about 5 minutes.
4. Add champagne, cornstarch and sugar to a sauce pan and heat on medium-high until champagne is hot and just starting to simmer around the edges. Do not boil.
5. Heat gelatin for about 10 seconds, until melted, then whisk gelatin into champagne until smooth. Remove from heat and set aside to cool and begin to thicken. (I put it into another bowl and then in the fridge to speed cooling – about 15-20 minutes)
6. In another bowl, whip heavy whipping cream until it starts to thicken.
7. Add powdered sugar and whip until stiff peaks form.
8. Fold the mascarpone cheese into the whipped cream.
9. Carefully fold cooled champagne mixture (it should be thickened and jiggly, but not firm yet) to mascarpone cheese mixture and mix until combined.
10. Spread mixture evenly into crust.
11. Layer sliced strawberries onto of tart filling.
12. Combine champagne, cornstarch and sugar for the glaze in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds.
13. Brush glaze onto strawberries with a pastry brush.
14. Refrigerate tart until firm, about 3-4 hours.
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