Tarte Tropézienne

Name: Tarte Tropézienne
Prep time: 120 min
Cook time: 30 min
Total time: 270 min
Yield: 8 slices
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1 package instant yeast; 1/2 cup whole milk (warm); 1/4 cup granulated sugar; 4 large eggs (room temperature); 1/2 cup unsalted butter (softened); 1/2 teaspoon salt; 2 cups whole milk; 1/2 cup granulated sugar; 1 vanilla bean (split and scraped); 4 large egg yolks; 1/4 cup cornstarch; 1/4 cup unsalted butter; 1 cup heavy cream (whipped)

270 min 8 slices Medium

All Recipes

Tarte Tropézienne

A delightful brioche cake with a creamy filling inspired by Saint-Tropez.

Prep

120 min

Cook

30 min

Total

270 min

Servings

Difficulty

Medium

The Tarte Tropézienne is a classic French dessert originating from the sun-drenched town of Saint-Tropez. This delectable treat is composed of a light and fluffy brioche filled with a rich, creamy pastry cream. Legend has it that the recipe was introduced by a Polish baker in the 1950s and quickly became a staple of the region. This dessert is perfect for special occasions or when you want to impress guests with a touch of French elegance. The combination of the soft brioche and the smooth cream filling creates a texture and flavour that is both comforting and luxurious.

Ingredients

Servings

Brioche

Pastry Cream

Instructions

Prepare the brioche dough

In a large bowl, combine the flour, yeast, and sugar. Add the warm milk and eggs, mixing until a dough forms. Knead in the softened butter and salt until smooth.

Pro tip: Ensure the milk is warm, not hot, to activate the yeast without killing it.

Let the dough rise

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Pro tip: A slightly warm oven makes a great environment for dough rising.

Shape and bake the brioche

Preheat the oven to 350°F (180°C). Punch down the dough and shape it into a large round, placing it on a baking sheet. Let it rise again for 30 minutes. Bake for 25-30 minutes or until golden brown.

Pro tip: Tap the bottom of the brioche; it should sound hollow when done.

Make the pastry cream

In a saucepan, heat milk, sugar, and vanilla bean until simmering. In a bowl, whisk egg yolks and cornstarch. Gradually add hot milk to egg mixture, whisking constantly. Return to saucepan and cook until thickened. Stir in butter.

Pro tip: Strain the cream if lumps form for a smoother texture.

Chill the pastry cream

Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and chill until cold.

Pro tip: Chilling prevents a skin from forming on the cream.

Assemble the tarte

Slice the cooled brioche horizontally. Fold whipped cream into chilled pastry cream. Spread the filling over the bottom half of the brioche and cover with the top half.

Pro tip: Use a serrated knife for clean, even slices.

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Tips & Tricks

<ul><li>Ensure the brioche dough rises in a warm, draft-free area for best results.</li><li>Chill the pastry cream before folding in the whipped cream to avoid melting.</li><li>Use a serrated knife to slice the cooled brioche for a clean cut.</li></ul>

Serving Suggestions

Serve your Tarte Tropézienne as a show-stopping finale to a dinner party or a delightful afternoon treat with a cup of coffee or tea. It pairs beautifully with fresh strawberries or a dusting of icing sugar for added sweetness. If you have leftovers, store the tarte in the refrigerator for up to 3 days. Make-ahead tips include preparing the brioche and cream separately a day in advance, then assembling just before serving.