No Bake Mimosa Tart
Everyone likes Mimosas at brunch, right? Brunch is probably my favorite meal ever! As a bartender, I’m not an early morning person by nature (although I’d like to be). As a result, I’m never up for a proper breakfast. Brunch is an opportunity to enjoy breakfast at my usual wake up time. It’s also the only day time meal where drinking is widely acceptable. I’ve combined my favorite morning beverage and dessert into a delicious No Bake Mimosa Tart.
NO BAKE MIMOSA TART
makes one 14”x5” tart
For the candied oranges:
3 oranges sliced (I used cara cara, blood, and mandarin)
3 cups water
3 cups granulated sugar
For the graham cracker crust:
1 1/2 cups graham cracker crumbs (or 10 graham cracker sheets pulverized into crumbs using a food processor)
2 tbsp sugar
1 tbsp brown sugar
6 tbsp unsalted butter, melted
For the filling:
1 packet powdered gelatin
2 tbsp cold water
1/2 cup Champagne
2 tbsp granulated sugar
1 tbsp orange zest
1 cup heavy whipping cream
1/2 cup powdered sugar
To make the candied oranges, combine the water and sugar in a large pot. Bring the mixture to a simmer and then add orange slices. Cover and simmer for 45 minutes. Remove the oranges from the water and place on a sheet pan. Pat dry and sprinkle with granulated sugar.
Next make your crust. Pulverize the graham crackers in a food processor or blender until finely ground into crumbs. Combine graham cracker crumbs and sugars in a medium sized bowl. Add melted butter and combine ingredients well. Pour mixture into your 14” x 5” tart pan and firmly pack crumbs into the bottom and sides of the pan. Freeze crust for 10-20 minutes.
Now make the Champagne filling. I adapted the filling recipe from The Simple Sweet Life (www.thesimple-sweetlife.com). In a small bowl, combine the gelatin and water. In a saucepan, whisk together the Champagne, orange zest and granulated sugar. Cook over medium heat until the mixture is simmering then remove from heat. Heat the gelatin for 10 seconds in the microwave and pour into the hot Champagne. Whisk until smooth and set aside to cool to room temperature.
Beat the heavy cream in a bowl with the powdered sugar until stiff peaks form. Fold in the Champagne gelatin. Spread the filling evenly into the crust and top with candied oranges (I trimmed the oranges to fit). Refrigerate until firm at least 3-4 hours.
By now you know that boozy desserts are my absolute favorite. This Mimosa Tart is pretty much the best parts of brunch rolled into one. It’s sweet, boozy, bright and decadent. Did I mention how pretty it is? Being as it is a no bake recipe, it is so easy to whip up ahead of time if you’re entertaining. I’ll take a piece of this Mimosa Tart with a side of mimosa please. Eating your booze for breakfast makes it perfectly acceptable, don’t you agree? Cheers to brunch!
Author and Photography by Natalie Jacob