Tarte Tropézienne

Prep Time:

45 Minutes

Cook Time:

25 Minutes

Serves:

6 People

Level:

Average

About the Recipe

Tarte Tropézienne
The Tarte Tropézienne is a decadent dessert that hails from the French Riviera, famously created in Saint-Tropez. Combining a soft brioche bun with a rich and aromatic cream filling, it’s a true celebration of indulgence. Perfect for a special occasion or a luxurious afternoon treat, this recipe captures the elegance of French patisserie.

Ingredients

For the Dough:

250 g flour (sifted)
12 g baker's yeast
10 cl warm milk
1 egg
50 g butter
15 g sugar
2 pinches salt
30 g pearl sugar (for topping)
20 g butter and flour (for greasing)

For the Cream Filling:

25 cl milk
80 g caster sugar
15 g cornflour (maizena)
15 g plain flour
3 eggs + 1 egg yolk
1 vanilla pod
1 tbsp orange blossom water
Icing sugar (for dusting)

For the Glaze:

1 tbsp honey
50 g butter
50 g sugar

Preparation

Method

Prepare the Dough:

Sift the flour and salt into a bowl.
Dissolve the yeast in warm milk and pour it into the center of the flour.
Gradually incorporate enough flour to form a soft dough. Cover with a tea towel and let it rise in a warm place for 30 minutes.
Add the egg, sugar, remaining flour, and finally, the butter. Knead vigorously for 10 minutes until the dough pulls away from the bowl. Let it rise again for 30 minutes.
Punch down the dough and let it rest for another 30 minutes.
Grease and flour a baking sheet. Shape the dough into a 2 cm-thick disk or use a round cutter for mini versions. Place on the sheet and let rise for another 30 minutes.

Bake the Dough:

Preheat the oven to 180°C (fan-forced). Prepare the glaze by melting the butter, sugar, and honey, then let it cool.
Brush the glaze over the dough and sprinkle with pearl sugar. Bake for 25 minutes until golden. Let cool completely.

Prepare the Cream Filling:

Heat the milk with the vanilla pod (split in half) and let it infuse for 20 minutes.
Whisk the egg yolks with sugar until pale, then add the flours. Gradually mix in the warm milk.

Transfer the mixture to a saucepan and cook, stirring constantly, until thickened. Simmer for 1 minute.
Stir in the orange blossom water. Pour the cream into a bowl, dust with icing sugar, and cool to room temperature before refrigerating.

Assemble the Tarte Tropézienne:

Whisk the egg whites to stiff peaks and gently fold them into the chilled pastry cream.
Slice the brioche horizontally using a serrated knife. Spread the cream thickly on the bottom layer, then place the top layer back on.
Decorate with additional pearl sugar if desired.

Serve chilled for an authentic French Riviera dessert experience!