Tarte Tropezi­enne
Please note, this recipe is for a 9 inch round cake pan.
Serv­ings Prep Time
4peo­ple 15min­utes
Cook Time Pas­sive Time
25min­utes 3hours
Serv­ings Prep Time
4peo­ple 15min­utes
Cook Time Pas­sive Time
25min­utes 3hours
For the brioche
For the fill­ing
First, start mak­ing the brioche
  1. Start with mak­ing the brioche dough. Dis­solve the dry yeast in the luke­warm milk. This should take about 10 min­utes or so.
  2. In a mix­ing bowl, pour the yeast-milk mix, the gran­u­lat­ed sug­ar, the egg, the water and the orange blos­som water. Add the flour and the pinch of salt and knead (in a food proces­sor or with your hands). Add the soft­ened but­ter, and con­tin­ue knead­ing until you have a uni­form dough.
  3. Cov­er with a kitchen tow­el and set aside for 2 hours. Dur­ing this time, the dough will rise. See pic­ture.
Then, the pas­try cream
  1. In the mean­time, pre­pare the pas­try cream. In a pot over the stove, warm the milk with a tea­spoon of vanil­la extract. Bring it to a boil, and then con­tin­ue on low heat for 20 min­utes.
  2. In a bowl, mix the eggs and egg yolk, the sug­ar and the corn starch.
  3. Add the mix­ture to the warm milk on the stove. Mix with a whisker or wood­en spoon on low heat until the mix­ture turns into cream. Please note, this requires mix­ing the entire time, and you need to be patient as it might take some time for the mix­ture to turn into cream.
  4. Remove the pot from the stove. Off the stove, add the but­ter and mix until the but­ter is ful­ly incor­po­rat­ed. Place the cream in a bowl cov­ered with plas­tic wrap in the refrig­er­a­tor for about one hour.
Back to the brioche
  1. Your brioche dough has now risen dur­ing the 2 hours that it was set aside. Apply your fist to the dough mul­ti­ple times, so as to remove any gas that might be in the dough.
  2. In a 9 inch cake pan cov­ered with parch­ment paper, place the brioche dough. Flat­ten it and give it the shape of a disk so it cov­ers the whole sur­face of the round cake pan. Cov­er with a kitchen tow­el and set aside for 1 hour. Dur­ing that time, the dough will rise again.
  3. Pre­heat oven to 375 degrees Fahren­heit. Brush an egg on the sur­face of the brioche with a pas­try brush (egg wash), and sprin­kle with pearl sug­ar.
  4. Bake the brioche in the oven for 25 min­utes. Take it out of the oven, and let it cool down.
Back to the fill­ing
  1. Now is the time to add the whipped cream to the pas­try cream. First, whip the heavy whip­ping cream. To do so, first put a bowl and the beat­ers of the elec­tric mix­er in the freez­er for about 15 min­utes. This will make it eas­i­er to whip the cream. Then, pour the heavy whip­ping cream in the cold bowl and whip it with the elec­tric hand mix­er, first on low speed, and then grad­u­al­ly increas­ing speed. Please be patient, this might take some time.
  2. Once you have whipped cream, add the pas­try cream. Mix gen­tly. This is your fill­ing.
Bring­ing it all togeth­er
  1. Using a big enough knife, cut the brioche hor­i­zon­tal­ly in half.
  2. Spread the fill­ing on top of the brioche’s bot­tom half.
  3. Cov­er with the top half of the brioche. Eat imme­di­ate­ly or refrig­er­ate to enjoy lat­er.

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Recipe Name
Tarte Tropezi­enne
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