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Fresh Mimosa Bar Fruit Tart

fresh mimosa bar fruit tart - featured image
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A quick and elegant brunch dessert featuring a buttery crust, light citrus cream filling, and fresh berries, perfect for pairing with mimosas or casual gatherings.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour (or almond flour for gluten-free option)
  • ⅓ cup (67g) granulated sugar
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tbsp ice cold water
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • ⅓ cup (40g) powdered sugar, sifted
  • Zest of 1 orange and 1 lemon
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 small orange, peeled and thinly sliced
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the Tart Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and blend until mixture resembles coarse crumbs with some pea-sized bits. Add egg yolk and 2 tbsp ice water, mixing gently until dough just comes together. Add more water if too dry. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out dough on lightly floured surface to about 12 inches diameter. Press into 9-inch tart pan, trimming excess. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely on wire rack.
  3. Make the Citrus Cream Filling: Beat softened cream cheese until smooth. Add powdered sugar, orange and lemon zest, orange juice, lemon juice, and vanilla extract; mix until combined. In separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until light and fluffy.
  4. Assemble the Tart: Spread citrus cream filling evenly over cooled crust. Arrange strawberries, blueberries, raspberries, and orange slices on top in a pattern. Garnish with mint leaves if desired. Chill tart in fridge at least 1 hour before serving.

Notes

Chill dough to prevent shrinkage. Blind bake crust to keep it crisp. Use room temperature cream cheese to avoid lumps. Whip cream to soft peaks and fold gently. Use fresh, ripe fruit for best results. Warm knife under hot water and dry between cuts for clean slices. Tart can be made a day ahead and chilled. For dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives. For gluten-free, use almond flour.

Nutrition

Keywords: fruit tart, mimosa bar, brunch dessert, citrus cream, fresh berries, easy tart recipe, elegant brunch dessert

Find it online: https://flurpchef.com/fresh-mimosa-bar-fruit-tart-recipe-easy-elegant-brunch-dessert-ideas/