Quick Mimosa Tart, a very easy dessert with a complete recipe video and step-by-step instructions. I was looking for a spring recipe—fresh and above all creamy. The idea comes from the union of two great classics: the tart and the mimosa cake. Have you already tried my mimosa mug cake? It’s an even quicker, single-portion version.
The quick mimosa tart is a dessert that wins you over at the first bite; if you prefer you can also make a sponge cake.
This dessert is elegant yet simple, showy yet genuine. That’s exactly how she was born! It’s perfect when you have guests and want to impress with ease, because you can prepare it well in advance: the base and the cream keep perfectly and assembly can even be done a few hours before serving. In fact, after a short rest in the refrigerator it becomes even better, as the sponge cake absorbs moisture and the flavors meld together perfectly.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 1/2 cup granulated sugar
- 3.4 fl oz milk
- 2 tsp baking powder
- 1 1/4 cups all-purpose flour (00 flour)
- 4 2/3 tbsp vegetable oil
- 4.2 oz sponge cake (Pan di Spagna)
How to make the quick mimosa tart
Prepare the pastry cream — here is the procedure — then let it cool covered with plastic wrap placed directly on the surface so it won’t form a skin.
In a large bowl, beat the eggs with the sugar and vanillin using an electric mixer.
Then pour in the oil and milk and mix with a whisk. Fold in the sifted flour and baking powder.
Pour the prepared batter into a 10.25-inch (26 cm) springform or “furbo” pan and bake in a conventional oven at 356°F (180°C) for 25–30 minutes.
Once removed from the oven, let it cool, meanwhile cut the sponge cake into even cubes.
Fill with the pastry cream and the sponge cake cubes, then dust with powdered sugar. Let rest in the refrigerator for at least 1 hour.
Storage and tips
You can store the tart in the refrigerator covered with plastic wrap for days. A variation on the recipe could be to fold whipped cream into the pastry cream once it has cooled. Or, for a wow effect when cutting, you can add a layer of red fruit jam under the pastry cream and decorate the cake with fresh fruit such as currants, raspberries, and strawberries.
