I had been thinking about making the mimosa tart for a while, I don’t think there are any versions more or less similar on the web for Women’s Day.
I really wanted to make a tart, but not the usual tart, and so this recipe came out.
If you prepare the sponge cake the day before, which you will then use crumbled as a tart topping, you will surely save time on preparation.
Since Women’s Day is just around the corner, I don’t think you’ll make it, but if you put your mind to it, you can get everything done quickly.
Start by making the sponge cake, prepare the custard while it bakes, and as both cool, you can prepare the shortcrust pastry and create the mimosa tart.
Let’s get to work and treat ourselves to this fantastic dessert… let’s make the mimosa tart.
Approx. 380 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring, Women's Day
Ingredients to make the Mimosa Tart
- 2 Eggs
- 2.3 oz Sugar
- 3.5 oz All-purpose flour
- 1 sachet Vanillin
- 1 tsp Baking powder
- Yellow coloring to use once crumbled
- 3 Egg yolks
- 0.5 quart Whole milk
- 2 tbsp Sugar
- 2 tbsp Cornstarch
- 1 sachet Vanillin
- 1 large egg
- 1 fl oz Sunflower seed oil
- 2 oz Sugar
- 0.2 oz Baking powder
- 1 sachet Vanillin
- Grated zest of ½ lemon or orange
- 7 oz All-purpose flour + some for the work surface
- 3 tbsp Peach marmalade (or other marmalade of choice)
Tools
- 1 Baking tray glass baking tray
Preparation of the Mimosa Tart
Sponge cake preparation
Beat the egg whites until stiff and set them aside, then in another bowl beat the egg yolks with the sugar, add the whipped yolks, vanilla, flour, and sifted baking powder to the latter.
At this point, fold in the egg whites carefully so as not to deflate the batter.
Take a 9-inch diameter mold, butter it, flour it, and pour in the mixture. Bake at 350°F for about 40 minutes, but check the baking.
Custard preparation Take a saucepan and add the eggs, sugar, vanilla, and a little milk. Place the saucepan on low heat and stir with the help of a hand mixer; gradually add the remaining milk until it is all combined, add the cornstarch or flour, and blend again.
Continue cooking, stirring with a wooden spoon, always in a clockwise direction.
The custard will be ready when bubbles appear and the cream detaches from the saucepan while stirring.
It should not be too liquid.
Once cooked, let it cool and store in the fridge for at least 1 hour before use, stirring occasionally.
Shortcrust pastry preparation
Prepare the shortcrust by gradually mixing all the ingredients and working everything with a hand mixer, then place the mixture on a work surface and continue kneading until you get a ball.
The good thing about this dough is that it can be worked with a pasta machine.
Final preparation
With the shortcrust pastry, roll out a thin but not too thin sheet, take a mold about 11 inches in diameter, butter and flour it, and place the sheet in it, making sure it reaches about 2 fingers over the edges, shape the dough well, and cut off the excess dough.
Pour in the custard, leveling it well, and bake in a preheated oven at 350°F for about 35 minutes, checking the baking.
Once done, let it cool a bit and spread a thin layer of marmalade all over the surface. Take the sponge cake, cut off the top and set it aside, and then grate the sponge cake with a fork to get lots of crumbs.
Put the crumbs in a bowl, add a few drops of yellow coloring, and mix well.
Cover the entire surface of our dessert with the sponge cake crumbs to complete our tart.
