The soft mimosa tart is a delicate and fragrant dessert that I make every year as a dessert for March 8, when I want to bring something special to the table.
Inspired by the classic mimosa cake, this version combines the softness of the sponge cake with a tart base and a pastry cream that makes it irresistible.
It is the perfect dessert for Women’s Day, ideal to share with friends, family or colleagues to celebrate this day together.
If you are looking for a dessert recipe for Women’s Day that is showy and truly irresistible, this tart is the right choice: it is soft, fresh, smells of spring and wins everyone over at the first bite. It is also perfect because it can be prepared in advance, is easy to decorate with the classic little cubes that resemble mimosa flowers and immediately makes the table festive, turning a simple Women’s Day dessert into an elegant and meaningful treat.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients for the soft mimosa tart
- 1 sponge cake (Pan di Spagna)
- 1 soft tart base
- 1 pastry cream
- 6 strawberries
Steps for the soft mimosa tart
To prepare the delicious soft mimosa cake, make the soft tart base, the pastry cream and the sponge cake. One advantage of this recipe is that you can prepare everything in advance.
Once the components are ready, let everything cool completely.
Cut the sponge cake into cubes, or break it up with your hands to create the mimosa effect, then fill the soft tart base with the pastry cream using a piping bag, and decorate with the cut or crumbled sponge cake.
If you want to add an extra touch of color, you can add a little yellow food coloring to the sponge cake.
When assembly is finished, add a few fresh strawberries to give the dessert a fresh note.
Let it rest a few minutes and the soft mimosa tart is ready to be served and enjoyed.
Storage of the soft mimosa tart
The soft mimosa tart with pastry cream should be stored in the refrigerator because it contains a cream made with eggs and milk. After preparing and decorating it, cover it with a cake dome or with plastic wrap to prevent it from absorbing odors and to keep the surface soft.
This way it keeps well for about 2-3 days, remaining soft and creamy. Before serving it is recommended to remove it from the refrigerator 15-20 minutes before, so the pastry cream will become more velvety and the dessert will taste even better.
If you prepared the tart base and the sponge cake in advance, you can also store them separately at room temperature for one day, well covered, and assemble them with the cream only when the cake is completely cold.
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