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Tarte Tropézienne
Dessert

Tarte Tropézienne

4 hPour 8Nutri-Score D€€
par @foodwithstyle_official21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • flour (type 405)Céréales320 g
  • sugarÉpicerie30 g
  • saltÉpices5 g
  • fresh yeast (or 4 g dry yeast)Épicerie12 g
  • eggsProduits laitiers2 morceaux
  • butter (softened)Produits laitiers90 g
  • milkProduits laitiers50 ml
  • milk (for the pastry cream)Produits laitiers250 ml
  • vanilla bean (seeds scraped)Épices0,5 morceaux
  • egg yolks (for the pastry cream)Produits laitiers3 morceaux
  • sugar (for the pastry cream)Épicerie50 g
  • cornstarchÉpicerie20 g
  • salt (pinch, for the pastry cream)Épices1 g
  • butter (softened, for the pastry cream)Produits laitiers25 g
  • heavy cream (32% fat)Produits laitiers100 ml
  • whipped cream stabilizer (1 packet)Épicerie8 g
  • egg yolk (for brushing)Produits laitiers1 morceau
  • cream (for brushing, mixed with the egg yolk)Produits laitiers15 ml
  • pearl sugar (for sprinkling)Épicerie20 g
  • powdered sugar (for dusting)Épicerie15 g

par portion

Nutrition

359kcal

Glucides
41 g
Protéines
8 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Moule à gâteau
  • Casserole
  • Fouet
  • Batteur électrique
  • Pinceau de cuisine
  • Grille de refroidissement
  • Tamis

pas à pas

Préparation

  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.
    Étape 1

  2. Shape and proof

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

  5. Whip the cream

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

  6. Combine the filling

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

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Étape 8
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