Recipe : Tarte Tropézienne
Let's go to the French Riviera for a light and sunny dessert: the Tarte Tropézienne!
The Tarte Tropézienne is a pie with brioche dough and light pastry cream sprinkled with sugar! Although the secret of its making is still well kept, we give you some tips for a result worthy of the greatest French restaurants!
(For 6 people)
For the cream
- 50 cl of semi-skimmed milk (2 cups)
- 100g of powdered sugar (2.1 Oz)
- 3 Eggs
- 50g of wheat flour (1.7 Oz)
- 1 peace of vanilla bean
- 20cl of full cream (13 TBSP)
- 4 drops of Orange blossom flavouring
For the dough
- 2 pinches of fine salt
- 5g of dehydrated baker's yeast (0.17Oz)
- 3 eggs
- 125g of soft butter (4.40 Oz)
- 30g of powdered sugar (1.05 Oz)
- 5 cl of water (4 TBSP)
- 250g of wheat flour (8.8 Oz)
- 1 lemon
For the glaze
- 50g of soft butter (1.7 Oz)
- 50g of powdered sugar ( 1.7 Oz)
For the rest of the recipe
- 20g of powdered sugar (0.8 Oz)
If you need help converting the units: https://mykitchencalculator.com/kitchencalculator.html
How to do the Tarte Tropézienne ?
FOR THE CREAM
1- Put the milk to boil with the vanilla pod split in 2.
2- Blanch the eggs with the sugar, whisking vigorously. Add the flour, then pour the boiling milk over it and mix well. Return the mixture to the pan and cook for 3 minutes, as soon as it starts to boil.
3- Once the cream is cooked and thickened, pour it onto a plate, cover it with cling film (to keep it moist) and cool it quickly.
4- In a food processor with a whisk attachment, whip up the very cold full cream and set aside in a cool place.
5-In the same bowl, put the cold pastry cream, incorporate 1/3 of the whipped cream vigorously, then add the rest delicately, as well as the orange blossom aroma.
FOR THE BRIOCHE DOUGH
1- Put the flour, salt and sugar in the bowl of the mixer. Dilute the yeast in the warm water (45°C max.).
2- Add eggs and diluted yeast to the flour and mix gently with the hook (the dough should be slightly sticky). After 8 to 10 minutes of kneading at low speed, the dough should be smooth and elastic. Add the butter (at room temperature) cut into small pieces and knead until it is completely incorporated.
3- Zest the lemon and add the zest to the brioche.
4- Cover the dough with a cloth and let it rise at room temperature for about 1 hour (or until it has doubled in volume).
5- Fold the dough over by hand (it should return to its original volume), then keep it in the refrigerator for at least 1/4 hour.
6- Roll out the brioche to a thickness of about 1.5 cm, then cut out a 20 cm diameter disk and place it on a baking sheet. Let it grow and double in size once more.
FOR THE GLAZE
1- Sprinkle the top of the brioche with sugar, then place cubes of butter. Bake at 200 °C for 20 minutes.
2- Take the brioche out and let it cool, then cut it in 2 in the thickness.
And last but not least...
Using a pastry bag, place the cream on the open brioche disk. Close the Tropézienne and sprinkle with powdered sugar before serving.
C'est prêt ! Bon appétit!
Did you know it ?
The Tarte Tropézienne became famous thanks to a French movie actress, none other than Brigitte Bardot who was shooting a movie in Saint-Tropez! To learn more about it, click here!
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