Strawberry Champagne Tart

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A meltingly tender wafer crust surrounds a creamy champagne mascarpone filling topped with juicy strawberry slices in this festive Strawberry Tart! Finished off with a light champagne glaze, you’ll want to whip up this no-bake treat for every celebratory occasion.

Why You’ll Love This Strawberry Tart Recipe

This no bake strawberry tart will win your taste buds over in seconds. Here’s why it’s so addictive:

  • Sweet and buttery. A simple vanilla wafer crust provides this strawberry tart with a buttery base that’s good enough to munch on by itself. Once you factor in the smooth champagne mascarpone filling, the fresh strawberry slices, and the sweet champagne glaze, it’s impossible to empty your plate without filling it up again!
  • Adjustable. This recipe is incredibly easy to make from scratch, and it produces enough servings for a crowd – you can even double the recipe and use two separate tart pans, if you like.
  • Perfect for New Year’s! Strawberries and champagne, but in tart form? No dessert could be better for a New Year’s Eve party!
A strawberry champagne tart on a white platter with a fresh strawberry beside it.

What Is a Tart?

A tart is a classic pastry that comes in various flavors, often involving fruit. It’s characterized by its shallow crust, creamy filling, and lack of a second crust on top. Though tarts can be sweet or savory, they’re most commonly topped with fresh berries and a shiny glaze – just like this gorgeous strawberry version!

Recipe Ingredients

This light and dainty dessert uses conveniently few ingredients. Check out the printable recipe card near the end of this post for specific amounts and the full set of directions.

For the Vanilla Wafer Crust

  • Vanilla wafer crumbs – I like to use a food processor to crush up my wafers.
  • Sugar – You’ll just need regular granulated sugar for this recipe.
  • Butter – Make sure to melt this before you begin.

For the Champagne Mascarpone Filling

  • Powdered gelatin – To help the filling set.
  • Water – This should be nice and cold.
  • Champagne – Use your favorite variety, but try to stay away from champagnes that are extra dry.
  • Cornstarch – Don’t forget this important thickener.
  • Sugar – We’ll use granulated sugar here as well.
  • Mascarpone cheese – Let this soften before you start on the filling.
  • Heavy whipping cream – Heavy whipping cream and heavy cream are the same thing, so whichever label you see first in the store will work!
  • Powdered sugar – I recommend sifting out any lumps in your powdered sugar before you begin.

For the Berries & Glaze

  • Strawberries – Cut these into thin slices.
  • Champagne
  • Cornstarch – To thicken up the glaze a little bit.
  • Sugar
A champagne tart on a long serving platter with one slice missing and a second slice beside the remaining tart.

How to Make a Strawberry Tart With Champagne

Calling this tart easy is an understatement. You do have to plan ahead, however, as it takes at least 3 hours to fully set.

Prepare the Crust

  • Combine the ingredients. Combine the vanilla wafer crumbs, sugar, and melted butter.
  • Grease the pan. Grease a 9.75×4.25-inch rectangular tart pan.
  • Add the crust. Press the wafer mixture into the bottom and up the sides of the pan. Then, set the prepared crust aside.

Make the Filling

  • Combine the gelatin and water. Add the cold water to a small bowl and sprinkle the gelatin over it. Set it aside and let it rest for about 5 minutes.
  • Heat the champagne, cornstarch, and sugar. Add the champagne, cornstarch, and sugar to a saucepan and heat the mixture on medium-high until the champagne is hot and just starting to simmer around the edges. Do not let it boil.
  • Add the gelatin mixture. Microwave the gelatin mixture for 5-10 seconds, until it’s melted, then whisk it into the champagne mixture until smooth.
  • Remove the champagne from the heat and let it cool. Remove the saucepan from the heat and set the mixture aside to cool and start thickening. I transferred it to another bowl and refrigerated it to speed up the process.
  • Whip the heavy cream. Whip the heavy whipping cream in a separate bowl until it starts to thicken.
  • Add the powdered sugar. Add the powdered sugar and whip until stiff peaks form.
  • Fold in the mascarpone. Next, gently fold the softened mascarpone cheese into the whipped cream.
  • Fold in the champagne mixture. Carefully fold in the cooled champagne mixture (it should be thickened and jiggly, but not firm yet) and mix until combined.
  • Add the filling to the crust. Spread the filling evenly into the crust.

Add the Toppings

  • Top the filling with strawberry slices. Layer the sliced strawberries on top of the tart filling.
  • Make the glaze. Combine the champagne, cornstarch, and sugar for the glaze in a small bowl. Microwave the mixture in 10-second increments until it’s thickened, about 20-30 seconds.
  • Brush the glaze over the berries. Brush the glaze onto the strawberry slices with a pastry brush.
  • Set the tart in the fridge. Refrigerate the tart until it’s firm, about 3-4 hours. Then, serve and enjoy!
A blue plate holding a slice of champagne tart, a fork, and a fresh strawberry.

Tips for Success

Take a minute to go over these tips for surefire strawberry tart perfection.

  • Wet the gelatin. It’s important that all of the gelatin is touching the water – if it doesn’t naturally incorporate when you sprinkle it on top, give the mixture a gentle stir. Otherwise, it’ll be harder to incorporate into the champagne mixture.
  • Don’t boil the champagne mixture. Allowing the champagne mixture to come to a boil will mess with the thickening power of the cornstarch. Once it just starts to simmer around the edges, whisk in the melted gelatin mixture.
  • Speed up the cooling process. You want the champagne and gelatin mixture to cool until it’s not yet firm, but jiggly and easy to stir. I like to pour it into a bowl and chill it in the fridge. In this case, it should be sufficiently thickened in about 20 minutes.

Substitutions & Recipe Variations

Don’t be afraid to take this strawberry champagne tart and make it your own. Here are a few fun ways to switch it up:

  • Change the shape. Feel free to use a round 9-inch tart pan instead of a long rectangular one if you’d like. If you do this, I recommend using a pizza cutter to slice the tart into servings.
  • Use different fruit. You can make this tart with any kind of fruit you like! Try adding blueberries to make it festive for Memorial Day or the 4th of July.
  • Make a graham cracker crust. I personally love how this tart tastes with a vanilla wafer crust, but you can totally make it with a graham cracker one if preferred. Just substitute the wafer crumbs for equal parts crushed graham crackers!
  • Omit the glaze. This tart is still delicious without the glaze, but I do recommend adding it if you expect to have leftovers. It actually helps preserve the sliced strawberries, making your tart hold up better in the fridge.
Slices of strawberry champagne tart lined up on a long dessert platter.

How to Store Extras

This strawberry tart is best fresh, but it will stay good in the fridge for up to 2 days. Be sure to keep it in an airtight container.

Can I Freeze This Strawberry Tart Recipe?

Due to the nature of the filling and the sliced berries, I don’t recommend freezing this tart. The freezing process would break down the gelatin in the filling and diminish the quality of the strawberries.

More Tart Recipes

If you loved this strawberry tart recipe, be sure to check out these other easy tart recipes as well:

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A slice of tart on a plate with the remaining slices on a platter behind it

Strawberry Champagne Tart

  • Author: Lindsay
  • Prep Time: 4 hours
  • Cook Time: 5 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This strawberry tart is made with a tender vanilla wafer crust, a creamy champagne mascarpone filling, and juicy glazed strawberry slices! It’s the perfect no-bake dessert for a New Year’s party. 


For the Vanilla Wafer Crust

  • 1 1/2 cups vanilla wafer crumbs
  • 1 tablespoon sugar
  • 5 tablespoons butter, melted

For the Champagne Mascarpone Filling

  • 0.25 ounces powdered gelatin
  • 2 tablespoons cold water
  • 3/4 cup champagne
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • 3 ounces mascarpone cheese, softened
  • 3/4 cup heavy whipping cream
  • 1/2 cup powdered sugar

For the Berries & Glaze

  • 1 pound strawberries, sliced
  • 1/4 cup champagne
  • 1 teaspoon cornstarch
  • 1 tablespoon sugar


Prepare the Crust

  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.

Make the Filling

  1. In a small bowl, sprinkle gelatin over cold water. Set aside for about 5 minutes.
  2. 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.
  3. 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)
  4. In another bowl, whip heavy whipping cream until it starts to thicken.
  5. Add powdered sugar and whip until stiff peaks form.
  6. Fold the mascarpone cheese into the whipped cream.
  7. Carefully fold cooled champagne mixture (it should be thickened and jiggly, but not firm yet) to mascarpone cheese mixture and mix until combined.
  8. Spread mixture evenly into crust.

Add the Toppings

  1. Layer sliced strawberries onto of tart filling.
  2. Combine champagne, cornstarch and sugar for the glaze in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds.
  3. Brush glaze onto strawberries with a pastry brush.
  4. Refrigerate tart until firm, about 3-4 hours.


  • Makes 8-10 slices.
  • To Store: This strawberry tart is best fresh, but will stay good in an airtight container in the fridge for up to 2 days.


  • Serving Size: 1 Slice
  • Calories: 280
  • Sugar: 17.1 g
  • Sodium: 50 mg
  • Fat: 18.1 g
  • Carbohydrates: 24.4 g
  • Protein: 2.7 g
  • Cholesterol: 48.3 mg


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  1. Sally

    I served this for New Year’s Eve dinner. It was easy to prepare and made a beautiful presentation. Though I could have prepared this in my round tart pan, I bought a rectangular tart pan because I love the shape for this dessert. Guests thought it was delicious and appreciated how light it was. It’s a great alternative to a heavy cheesecake. Thanks for the excellent recipe!

  2. Staci

    This was so delicious! My strawberries weren’t very sweet and the glaze helped bring out the sweetness. Next time I’m going to make this with raspberries.

  3. Jen | Baked by an Introvert

    This tart would be perfect for an upcoming New Year party. Nothing goes together better than strawberries and champagne. Gorgeous tart, Lindsey!

  4. Dee

    Lindsay, I don’t have that size of a tart pan. Would this work in a 13 x 9, other than looking less pretty, of course?


      13 x 9 pan is probably about double the size of the rectangular tart pan, so I’d double the recipe for that size pan. You could also use a 9 inch tart or pie pan.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29