Dish

Tarte Tropezienne

Tarte Tropezienne is a light and fluffy dessert that is perfect for summer. The brioche is made with butter, sugar, and eggs, and is filled with a creamy custard made with egg yolks, sugar, and milk. The top of the brioche is sprinkled with pearl sugar, which gives it a crunchy texture. Tarte Tropezienne is typically served chilled.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Tarte Tropezienne was created by a Polish pastry chef named Alexandre Micka in the 1950s. Micka moved to Saint-Tropez and opened a bakery, where he created the Tarte Tropezienne. The dessert became popular among the jet set crowd and is now a classic French dessert.

Dietary considerations

Contains gluten, dairy, and eggs.

Variations

Some popular variations of Tarte Tropezienne include adding fruit, such as strawberries or raspberries, to the custard filling. Another variation is adding whipped cream to the filling for a lighter texture.

Presentation and garnishing

To prevent the brioche from becoming too dry, be sure to brush it with a sugar syrup before filling it with the custard. Allow the Tarte Tropezienne to chill for at least 2 hours before serving to allow the flavors to meld together. When serving, slice the brioche into wedges and sprinkle the top with pearl sugar for a decorative touch.