Tarte Tropezienne with a Twist

Ingredients

• For the brioche: For the brioche:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 120g (1/2 cup) unsalted butter, softened 120g (1/2 cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/2 tsp salt 1/2 tsp salt
• For the vanilla cream filling: For the vanilla cream filling:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/3 cup) cornstarch 40g (1/3 cup) cornstarch
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp almond extract 1/2 tsp almond extract
• 250ml (1 cup) heavy cream, whipped 250ml (1 cup) heavy cream, whipped
• For the topping: For the topping:
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, lemon zest, orange zest, and salt. Mix well.
3. 3.
   Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Meanwhile, prepare the vanilla cream filling. In a saucepan, heat the milk until steaming but not boiling.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
10. 10.
    Remove from heat and stir in the vanilla extract and almond extract. Let the cream cool completely.
11. 11.
    Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a circle that fits your tart pan.
12. 12.
    Place one circle of dough in the tart pan and spread the vanilla cream filling evenly over it.
13. 13.
    Place the second circle of dough on top and press the edges to seal.
14. 14.
    Cover the tart with a clean kitchen towel and let it rise for another 30 minutes.
15. 15.
    Preheat the oven to 180°C (350°F).
16. 16.
    Bake the Tarte Tropezienne for 25-30 minutes until golden brown.
17. 17.
    Remove from the oven and let it cool completely before dusting with powdered sugar.
18. 18.
    Slice and serve this delectable Tarte Tropezienne.

Treat your ingredients with care...

• Brioche — Make sure the butter is softened at room temperature before incorporating it into the dough. This will ensure a smooth and even texture.
• Vanilla cream filling — When cooking the cream, stir constantly to prevent lumps from forming. It's important to let the cream cool completely before spreading it on the brioche to avoid a runny filling.

Tips & Tricks

• For a citrusy twist, you can add a splash of orange blossom water to the vanilla cream filling.
• If you prefer a sweeter brioche, sprinkle some pearl sugar on top before baking.
• Serve the Tarte Tropezienne chilled for a refreshing treat on a hot summer day.
• You can also add a layer of fresh berries between the brioche and the cream filling for an extra burst of flavor.
• To save time, you can prepare the brioche dough and vanilla cream filling in advance and assemble the tart just before serving.

Serving advice

Serve each slice of Tarte Tropezienne with a dollop of freshly whipped cream on top for an added touch of indulgence. Pair it with a cup of aromatic coffee or a glass of chilled champagne to enhance the experience.

Presentation advice

Dust the Tarte Tropezienne with a generous amount of powdered sugar just before serving to create an elegant and inviting presentation. You can also garnish it with a sprig of fresh mint or a few edible flowers for a pop of color.