Mimosa tart with orange juice and prosecco

Scorrere verso il basso

This delicious orange juice and prosecco tart is inspired by the famous Mimosa cocktail and it is fresh, sweet and creamy. The crunchy pastry shell is filled with the velvety lemon and orange namelaka cream that is light, not too sweet and melts in your mouth. The whole cream is covered with a thin layer of mimosa jelly with orange juice and prosecco. Decorated with many pieces of fresh fruit, it is perfect for spring or summer as it is delicate, light and fragrant.

Mimosa tart with orange juice and prosecco

Fresh, juicy and velvety mimosa coctail tart with orange juice and prosecco. Light and velvety tart with fresh fruit and jelly.
5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Waiting time 8 hours
Total Time 8 hours 50 minutes
Course tarts and pies
Cuisine Ovo-lacto vegetarianism, pescetarian recipe
Servings 1 pan 30 cm wide
Calories 500 kcal


Tart shell

  • 250 g all-purpose flour
  • 100 g white
  • 1 pinch salt
  • 125 g soft butter
  • 1 lemon organic (only the zest)
  • 1 medium egg at room temperature

Lemon and orange namelaka

  • 400 g white chocolate
  • 240 ml milk
  • 8 g gelatine in sheets (240 bloom)
  • 500 ml cold whipping cream
  • 80 ml orange juice
  • 60 ml fresh lemon juice
  • 1 lemon organic (only the zest)


  • 100 ml orange juice without pulp
  • 100 ml prosecco
  • 1 tsp white sugar
  • 4 g gelatine in sheets
  • fresh oranges and mint leaves


Instructions Mimosa tart with orange juice and prosecco – namelaka cream

  • For the namelaka cream I used Gianluca Fusto's recipe. The cream needs at least 6 hours to rest in the refrigerator.
  • Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt the white chocolate over water bath. Heat the milk almost to the boiling point, turn off the flame, wait a minute and add thesqueezed gelatin. Using the immersion blender, emulsify melted white chocolate by slowly adding the hot milk.
  • Add the cold whipping cream and blend again. Now add the orange juice and lemon juice filtered through a sieve and finally the lemon zest. Blend again until the liquid becomes uniform. Cover the container with the plastic wrap and put it in the refrigerator until it begins to thicken while you prepare the pastry shell.

Instructions tart shell

  • For this recipe I cooked the tart in the classic pastiera pan with a diameter of 30 cm (28 on the bottom) and a high edge. You can use any other type of pan, it is important that the edge is high enough (at least 10 cm) to contain the prepared cream and gelatine.
  • Place flour, butter, sugar, salt and grated lemon zest in a robot equipped with blades and blend everything. Otherwise, use your fingertips to incorporate the ingredients into the butter and create a sand-like mixture.
  • Add the eggs and blend again. Briefly knead the dough with your hands and then wrap it in the plastic wrap. Place the pastry in the refrigerator for 1 hour.
  • Take the shortcrust pastry out of the fridge and roll it out with a rolling pin on a lightly floured surface until it is a few millimeters thick. Use the pastry to line a baking tray without greasing it and without flouring it. (not having a rolling pin available, I used the donfo of a glass)
  • Before cooking, I recommend letting the pastry shell rest in the frizzer for 15 minutes.
  • Prick the bottom with a fork. To proceed with baking you must place a piece of parchment paper inside the tart and fill it with dried beans or special ceramic balls. Bake in the preheated static oven at 180°C for 10 minutes. Remove paper and weights and bake again for another 10-15 minutes. Remove from the oven and let it cool completely.

Decoration and gelatine

  • When your cream is still quite soft but no longer liquid, mix it quickly with a hand whisk and then pour it over the cold pastry shell. Place in the refrigerator and let it cool again.
  • After a few hours or the next day, prepare the mimosa jelly. Soak the gelatine sheets in cold water for 10 minutes. Mix the prosecco with the sugar and set aside. Bring the orange juice to the boiling point. Turn off the flame, wait a minute and add the gelatin squeezed between your hands. Mix well then add the hot juice to the prosecco and mix again. Wait until the liquid becomes room temperature and pour it over the cold namelaka cream.
  • Wait until the gelatin hardens, then decorate the tart with pieces of orange and a few mint gofliols and serve.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1panCalories: 500kcal
Keyword creamy pie, dessert with fruit, dessert with lemon, lemon, modern tart, oranges, pie with fresh fruit, recipe with alcohol, summer dessert, summer pie, sweet tart, white chocolate
Tried this recipe?Let us know how it was!

Store in the refrigerator and eat within 4 days.

lot of love. B.

p.s. If you are looking for other tarts with fruit check my Lemon bar tart (photo below) or Mascarpone and orange blossom tart (photo below).

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