No-Bake Mimosa Tart

A tribute to Festa della Donna

Inspired by the classic Italian torta mimosa, this no-bake tart celebrates the golden mimosa flowers that symbolize International Women’s Day in Italy. With layers of strawberry jam, fresh berries, silky diplomat cream, and soft cubes of sponge that resemble mimosa blossoms, it’s a light and elegant dessert perfect for celebrating the women in your life.

Ingredients

For 8 Person(s)

For the Crust:

1/2 Lb Zuppalatte Cookies
2 sticks unsalted butter, melted

For the Diplomat Cream:

2 1/4 Cups Whole Milk
3/4 Cup Granulated Sugar
1/4 Cup + 2 tablespoons Cornstarch
5 large egg yolks, beaten
2 packets vanillina powder (or 1 teaspoon vanilla extract)
Peel of 1 lemon (peel only)
3/4 Cup heavy cream
2 tablespoons confectioners sugar

For the Tart:

1 (11 oz) jar strawberry jam
Fresh strawberries, sliced
1 all-butter loaf cake or pound cake, crust removed and cut into small cubes
Confectioners sugar, for dusting

Directions

Get the Ingredients needed for this Recipe HERE
Make the Crust:

Process the zuppalatte cookies in a food processor until they form fine crumbs.
Transfer the crumbs to a bowl and mix with the melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a loose-bottom tart pan.
Place in the freezer for at least 30 minutes to set.

Make the Diplomat Cream:

In a bowl, whisk together the milk, beaten egg yolks, and vanilla.
In a saucepan, whisk together the sugar and cornstarch.
Place the pot over medium heat and gradually add the milk mixture while whisking continuously.
Add the lemon peel and continue stirring with a wooden spoon.
After about 5–7 minutes, the mixture will thicken into a smooth custard.
Remove from the heat, discard the lemon peel, and stir for another 30 seconds.
Transfer the custard to a shallow baking dish, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and refrigerate until completely cooled.
In a separate bowl, whip the heavy cream and confectioners sugar with an electric mixer until stiff peaks form.
Once the custard is cooled, fold in the whipped cream, reserving about 6 tablespoons. Beat briefly with the mixer for a smoother, airy consistency.