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Tarte Tropézienne
Postre

Tarte Tropézienne

4 hPara 8Nutri-Score D€€
de @foodwithstyle_official21 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • flour (type 405)Cereales320 g
  • sugarDespensa30 g
  • saltEspecias5 g
  • fresh yeast (or 4 g dry yeast)Despensa12 g
  • eggsLácteos2 piezas
  • butter (softened)Lácteos90 g
  • milkLácteos50 ml
  • milk (for the pastry cream)Lácteos250 ml
  • vanilla bean (seeds scraped)Especias0,5 piezas
  • egg yolks (for the pastry cream)Lácteos3 piezas
  • sugar (for the pastry cream)Despensa50 g
  • cornstarchDespensa20 g
  • salt (pinch, for the pastry cream)Especias1 g
  • butter (softened, for the pastry cream)Lácteos25 g
  • heavy cream (32% fat)Lácteos100 ml
  • whipped cream stabilizer (1 packet)Despensa8 g
  • egg yolk (for brushing)Lácteos1 pieza
  • cream (for brushing, mixed with the egg yolk)Lácteos15 ml
  • pearl sugar (for sprinkling)Despensa20 g
  • powdered sugar (for dusting)Despensa15 g

por ración

Nutrición

359kcal

Carbohidratos
41 g
Proteínas
8 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Molde para bizcocho
  • Cazo
  • Varillas
  • Batidora de varillas
  • Pincel de cocina
  • Rejilla de enfriamiento
  • Tamiz

paso a paso

Preparación

  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.
    Paso 1

  2. Shape and proof

    • Place the risen dough in a 20 cm pan and distribute it evenly.
    • Let it rise again.
    Paso 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.
    Paso 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.
    Paso 4

  5. Whip the cream

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

  6. Combine the filling

    • Gently fold the whipped cream into the cooled pastry cream.
    Paso 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.
    Paso 7

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Paso 8
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