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Tarte Tropézienne
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Tarte Tropézienne

4 Std.Für 8Nutri-Score D€€
von @foodwithstyle_official21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • flour (type 405)Getreide320 g
  • sugarVorräte30 g
  • saltGewürze5 g
  • fresh yeast (or 4 g dry yeast)Vorräte12 g
  • eggsMilchprodukte2 Stücke
  • butter (softened)Milchprodukte90 g
  • milkMilchprodukte50 ml
  • milk (for the pastry cream)Milchprodukte250 ml
  • vanilla bean (seeds scraped)Gewürze0,5 Stücke
  • egg yolks (for the pastry cream)Milchprodukte3 Stücke
  • sugar (for the pastry cream)Vorräte50 g
  • cornstarchVorräte20 g
  • salt (pinch, for the pastry cream)Gewürze1 g
  • butter (softened, for the pastry cream)Milchprodukte25 g
  • heavy cream (32% fat)Milchprodukte100 ml
  • whipped cream stabilizer (1 packet)Vorräte8 g
  • egg yolk (for brushing)Milchprodukte1 Stück
  • cream (for brushing, mixed with the egg yolk)Milchprodukte15 ml
  • pearl sugar (for sprinkling)Vorräte20 g
  • powdered sugar (for dusting)Vorräte15 g

pro Portion

Nährwerte

359kcal

Kohlenhydrate
41 g
Eiweiß
8 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Kuchenform
  • Stielkasserolle
  • Schneebesen
  • Handrührgerät
  • Backpinsel
  • Kuchengitter
  • Sieb

Schritt für Schritt

Zubereitung

  1. Make the dough

    • Mix the flour, sugar, salt and yeast in a bowl.
    • Add the eggs and milk and knead to a smooth dough.
    • Incorporate the softened butter, cover the dough and let it rest until doubled in volume.
    Schritt 1

  2. Shape and proof

    • Place the risen dough in a 20 cm pan and distribute it evenly.
    • Let it rise again.
    Schritt 2

  3. Brush and bake

    • Whisk the egg yolk with the cream and brush it over the dough.
    • Sprinkle the pearl sugar on top.
    • Bake at 180 °C (convection), then let it cool completely.
    Schritt 3

  4. Make the pastry cream

    • Heat the milk with the vanilla seeds until almost boiling, then remove from the heat.
    • Mix the egg yolks, sugar, cornstarch and salt until smooth.
    • Slowly pour in the hot milk while stirring, then heat the mixture until thickened, stirring constantly.
    • Remove from the heat, add the softened butter and stir until melted, then let the cream cool.
    Schritt 4

  5. Whip the cream

    • Whip the heavy cream with the stabilizer to stiff peaks.
    Schritt 5

  6. Combine the filling

    • Gently fold the whipped cream into the cooled pastry cream.
    Schritt 6

  7. Assemble the tart

    • Cut the baked dough horizontally in half.
    • Spread the cream filling on the bottom half, place the top half on and press down gently.
    • Dust with powdered sugar.
    Schritt 7

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Schritt 8
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