![Tarte Tropezienne with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/tarte-tropezienne-with-a-twist--a74553ab-b4ec-4bae-94ce-6c3e1a27a249.png)
Recipe
Tarte Tropezienne with a Twist
Sun-kissed Delight: A Modern Twist on Tarte Tropezienne
4.7 out of 5
Indulge in the flavors of the French Riviera with this delightful Tarte Tropezienne recipe. This modern twist on the classic dessert combines a light and fluffy brioche filled with a luscious vanilla cream, creating a heavenly treat that will transport you to the sunny shores of Saint-Tropez.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
2 hours 30 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Wheat, Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the brioche: For the brioche:
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500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
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10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
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100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
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120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
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120g (1/2 cup) unsalted butter, softened 120g (1/2 cup) unsalted butter, softened
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3 large eggs 3 large eggs
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Zest of 1 lemon Zest of 1 lemon
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Zest of 1 orange Zest of 1 orange
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1/2 tsp salt 1/2 tsp salt
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For the vanilla cream filling: For the vanilla cream filling:
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500ml (2 cups) whole milk 500ml (2 cups) whole milk
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4 large egg yolks 4 large egg yolks
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100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
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40g (1/3 cup) cornstarch 40g (1/3 cup) cornstarch
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1 tsp vanilla extract 1 tsp vanilla extract
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1/2 tsp almond extract 1/2 tsp almond extract
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250ml (1 cup) heavy cream, whipped 250ml (1 cup) heavy cream, whipped
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For the topping: For the topping:
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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
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1.In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
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2.In a large mixing bowl, combine the flour, remaining sugar, lemon zest, orange zest, and salt. Mix well.
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3.Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
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4.Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
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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.
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6.Meanwhile, prepare the vanilla cream filling. In a saucepan, heat the milk until steaming but not boiling.
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7.In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
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8.Slowly pour the hot milk into the egg mixture, whisking constantly.
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9.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
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10.Remove from heat and stir in the vanilla extract and almond extract. Let the cream cool completely.
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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.
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12.Place one circle of dough in the tart pan and spread the vanilla cream filling evenly over it.
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13.Place the second circle of dough on top and press the edges to seal.
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14.Cover the tart with a clean kitchen towel and let it rise for another 30 minutes.
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15.Preheat the oven to 180°C (350°F).
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16.Bake the Tarte Tropezienne for 25-30 minutes until golden brown.
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17.Remove from the oven and let it cool completely before dusting with powdered sugar.
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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.
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