Tropezienne Tart

dessert traditional recipe

INFO

Nan got a craving for this tart, so I gave it a try. Here is my version.

Details

Ingredients Brioche Dough

• 1 3/4 cups of flour
• 2.5 Tbsp of sugar
• 1 Cube of fresh yeast
• 4 eggs (including 1 for the egg wash)
• 1/2 Tsp salt
• 3/4 Stick of unsalted butter
• Rock Sugar

Ingredients Cream

• 1 cups milk
• 1 half of a vanilla bean, split and scrap
• 3 egg yolks
• 1/4 and half Cup of sugar
• 2.5 Tbs of cornstarch (sifted)
• 1.5 stick (150 gr) of unsalted butter
• 4/3 cup of whipped heavy cream

Method Brioche Dough

1. In a mixer bowl, combine yeast, sugar and flour, low speed
2. Add the milk, 3 eggs, salt and mix until well combined, increase speed as needed
3. Add slowly the butter
4. Transfer the dough to a bowl, cover tightly with plastic wrap
5. Let it rise in a wam place until it doubles its size (90 mn)
6. Wait…
7. Deflate the dough and rewrap, refrigerate for 2 or 3 hours
8. Once cold, roll out to about 1/4 of a inch over 8-inch diameter , place in a cake pan if you have one, cover with plastic again, and let it rise again
9. Pre-heat oven at 375 °F
10. Remove the plastic warp from the dough
11. Apply the egg wash
12. Sprinkle with rock sugar on the top
13. Place into oven until cooked, depending on oven anywhere between 15-40 mn (depend on thickness). Poke the dough with a stick to make sure it is cooked inside (it should come out dry)
14. Take the cooked brioche out, let it cool

Method Cream

1. In a small sauce pan, over medium heat bring the milk and vanilla bean to a gentle boil

2. In a mixing bowl, mix together he yolks, sugar and cornstarch

3. Tempered the mixture with the hot milk (meaning pour a tiny bit of the hot milk, mix, and slowly pour more)

4. Place the mixture back into the pan, over low heat, mixing well bring back to a low boil

5. Keep mixing until the cream thicken.

6. Transfer to a large bowl, keep mixing to bring the temperature down, once the cream has cool down a bit (~100-120 °F / ~40 °C) incorporate the butter one bit at a time

7. Refrigerate

8. Whip the cream

9. Incorporate the whipped cream into the cold cream

 

Method Assembly

 

1. Cut the brioche in two (if the dough rises too much remove a bit in the middle)
2. Lay the cream on the bottom part
3. Add back the top part & server

Quick View

Traditional
Serve	6-8
Preparation Time	45 mn + 4 h wait
Cooking Time	30 mn
Temperature
Authors	Pascal Crausaz
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