The MIMOSA TART is a refined and delicate dessert that combines the crispness of shortcrust pastry with the enveloping creaminess of pastry cream, all enhanced by the characteristic cubed topping that recalls the little yellow mimosa flowers. A showy yet simple dessert, capable of bringing elegance and sweetness to the table.
The soft sponge cake cubes rest on the cream creating a pleasant contrast of textures: crunchy at the base, velvety in the center and soft on the surface. Each bite is a harmonious balance of lemon aroma, vanilla notes and delicate sweetness, never excessive.
Perfect for celebrating International Women’s Day or for a special spring occasion, the mimosa tart is an original variation of the classic mimosa cake — easier to serve but just as impressive.
A dessert that wins you over with its elegant simplicity and its bright, festive look.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 6 Servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: International Women's Day
- Energy 700.37 (Kcal)
- Carbohydrates 110.24 (g) of which sugars 61.38 (g)
- Proteins 13.87 (g)
- Fat 25.30 (g) of which saturated 12.22 (g)of which unsaturated 8.25 (g)
- Fibers 1.33 (g)
- Sodium 141.52 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 7 tbsp butter (cold)
- 1 egg (medium at room temperature)
- lemon zest
- 1 pinch salt
- 4 eggs
- 1/2 cup + 2 tbsp sugar
- 1 tsp vanilla extract
- lemon zest
- 3/4 cup all-purpose flour
- 1/3 cup potato starch
- 1 cup milk
- 2 egg yolks
- 1/2 cup sugar
- 3 tbsp cornstarch
- lemon zest
- 1/3 cup sweetened plant-based whipping cream (for whipping)
You will need for the mimosa tart
- 3 Bowls
- 1 Saucepan
- 1 Pan 8 in
- 1 Tart pan 8 in
- Electric whisk
- 1 Whisk
- 1 Sieve
- 1 Spatula
- Cling film
- Parchment paper
Mimosa tart preparation
Place the flour, cold butter cut into pieces, sugar, salt and lemon zest in a bowl. Work everything together until you obtain a sandy mixture.
Add the egg and quickly incorporate it until the dough is smooth and homogeneous. Form a disk, wrap it in cling film and let it rest in the fridge for 30 minutes.
Roll the shortcrust pastry out to a thickness of about 1/8 in (3 mm) and line an 8-inch pan. Prick the base with a fork, cover with a sheet of parchment paper and fill with dried chickpeas or baking weights. Blind-bake at 356°F for 20 minutes. Then remove the weights and bake for another 5 minutes. Remove from the oven and let cool.
Separate the eggs (they should be at room temperature), placing the whites in one bowl and the yolks in another.
Begin to whip the egg whites and as soon as they start to turn white add one-third of the sugar (about 3 tbsp). Whisk for 2 minutes and add another third (another ~3 tbsp) and so on with the remaining sugar.
You should obtain a well-aerated and foamy mass.
Add the vanilla extract or the seeds of one pod, the grated lemon zest and mix.
Add one egg yolk at a time and incorporate well. Sift the dry ingredients (flour and potato starch) and gently fold them in with a spatula.
Butter and flour an 8-inch pan, pour in the batter and level the surface.
Bake in a preheated conventional oven at 347°F for 30 minutes.
Remove the sponge cake from the oven and let it cool slightly. Then unmold it and let it cool completely on a rack.
Pour the milk into a saucepan with the lemon zest (being careful not to include the white pith, which would make it bitter) and bring it almost to a boil.
In a large bowl beat the eggs with the sugar until combined, then gradually add the cornstarch.
Once mixed, set the egg mixture aside. As soon as the milk reaches a boil, pour it slowly and in a thin stream into the egg mixture, whisking quickly by hand to temper the eggs and avoid lumps.Return the mixture to the heat over low flame and continue cooking, stirring with a whisk or wooden spoon until it thickens. Be careful at this stage because the cream will thicken further as it cools.
Once cooked, remove the lemon zest and transfer the cream to a bowl. Cover with cling film directly on the surface and let it cool completely.When ready to use, work the cream again with the beaters to make it smooth and fluffy. Fold in the whipped cream gently with a spatula.
Slice the sponge cake into 1 cm-thick slices (about 3/8 in) and remove the crust. Cut into strips and then into small cubes.
Fill the shortcrust shell with the cream.
Top with the sponge cake cubes to create the “mimosa” effect.Dust with powdered sugar and, if desired, decorate with fresh fruit. Transfer to the fridge for a few hours before serving.
