Mimosa Tart: the original and show-stopping recipe for International Women’s Day.
The mimosa tart is an idea I’ve been keeping in the drawer for a while; for Women’s Day I wanted an alternative to the classic cake — something that would combine the tradition of March 8th with the timeless deliciousness of shortcrust pastry.
This version was born from that idea, and I don’t think it’s easy to find on the web… a crunchy shell that hides a soft heart, perfect for surprising friends and family.
I wanted to make a tart that wasn’t “the usual tart”; the goal was to create a contrast of textures: the crumbly base meets the soft covering of crumbled sponge cake, which truly recalls the delicate mimosa flowers.
It’s a sunny, elegant and fragrant dessert, ideal to celebrate this occasion with a touch of originality.
If Women’s Day is just around the corner, don’t worry: with a bit of organization you’ll be able to bring this masterpiece to the table in a reasonable time.
My tip to reduce the workload is to prepare the sponge cake the day before.
Once well chilled and rested, it will be much easier to crumble to create the “mimosa” effect on the tart surface.
While the sponge cake rests (or bakes, if you’re doing everything the same day), work on the pastry cream.
While both bases cool, you’ll have plenty of time to roll out the shortcrust pastry and bake the shell.
Following this plan, the preparation will be smooth and pleasant.
This tart is not only beautiful to look at but is a true ode to sweetness.
You can enrich the filling with chocolate chips or pieces of canned pineapple to recall the classic version, but I assure you that even in its simplicity it will win everyone over at the first bite. “A lighter variation thanks to the olive-oil shortcrust, which makes the shell crisp yet delicate.”
So, let’s get to work! Treat yourself to this fantastic dessert and celebrate in style.
Approx. 380 kcal per serving
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 10 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring, International Women's Day
Ingredients to make the Mimosa Tart
- 2 Eggs
- 1/3 cup Granulated sugar
- 3/4 cup All-purpose flour (type 0)
- 1 packet Vanillin (vanilla powder)
- 1 tsp Baking powder
- Yellow food coloring to be used once the sponge cake is crumbled
- 3 Egg yolks
- 2 cups + 1 tbsp + 1 tsp cups Whole milk (about 500 ml)
- 2 tbsp Granulated sugar
- 2 tbsp Cornstarch (maize starch)
- 1 packet Vanillin (vanilla powder)
- Large egg
- 2 tbsp Sunflower seed oil
- 2 oz Granulated sugar
- 1 1/2 tsp Baking powder
- 1 packet Vanillin (vanilla powder)
- Grated zest of 1/2 lemon or orange
- 1 2/3 cups All-purpose flour (about 200 g) + extra for the work surface
- 3 tbsp Peach jam (or another jam of your choice)
Tools
- 1 Baking pan glass tart pan
Preparation of the Mimosa Tart
Preparing the sponge cake
Whip the egg whites until stiff and set them aside. In another bowl, beat the yolks with the sugar; then add the whipped whites, the vanilla, the sifted flour and baking powder.
At this point fold in the egg whites gently to avoid deflating the batter.
Take a pan about 8.7 inches (22 cm) in diameter, butter and flour it, and pour in the batter. Bake in a preheated oven at 356°F for about 40 minutes, but check for doneness.Preparing the pastry cream
Take a saucepan and put in the eggs, sugar, vanilla and a little milk. Place the pan on the stove over low heat and stir everything together using a handheld mixer; gradually add the remaining milk until it’s all incorporated, add the starch or flour and blend again.
Continue cooking while stirring with a wooden spoon, always in the same direction.
The cream will be ready when you see bubbles and it starts to pull away from the pan when stirred.
It should not be too runny.
Once cooked, let it cool and store it in the refrigerator for at least 1 hour before using, stirring occasionally.Preparing the shortcrust pastry
Make the shortcrust pastry by combining all the ingredients gradually and working them with a handheld mixer for pastries; then place the dough on the work surface and continue kneading until you obtain a ball.
The nice thing about this dough is that you can work it with a pasta machine.
Final assembly
Roll out the shortcrust pastry into a sheet thin but not too thin. Take a pan about 11 inches (28 cm) in diameter, butter and flour it, and position the pastry so it reaches the edge by about two finger-widths; press the dough firmly into the pan and trim the excess.
Pour in the pastry cream, level it well, and bake in a preheated oven at 356°F for about 35 minutes, checking for doneness.
Once baking is complete, let it cool slightly, then spread a thin layer of jam over the entire surface. Take the sponge cake, cut off the top and set it aside; then use a fork to crumble the sponge cake into many crumbs.
Place the crumbs in a bowl, add a few drops of yellow food coloring and mix well.
Cover the entire surface of the tart with the colored sponge crumbs to complete the mimosa effect.
