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Tarte Tropézienne
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Tarte Tropézienne

4 uVoor 8Nutri-Score D€€
van @foodwithstyle_official21 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • flour (type 405)Granen320 g
  • sugarVoorraadkast30 g
  • saltKruiden en specerijen5 g
  • fresh yeast (or 4 g dry yeast)Voorraadkast12 g
  • eggsZuivel2 stukken
  • butter (softened)Zuivel90 g
  • milkZuivel50 ml
  • milk (for the pastry cream)Zuivel250 ml
  • vanilla bean (seeds scraped)Kruiden en specerijen0,5 stukken
  • egg yolks (for the pastry cream)Zuivel3 stukken
  • sugar (for the pastry cream)Voorraadkast50 g
  • cornstarchVoorraadkast20 g
  • salt (pinch, for the pastry cream)Kruiden en specerijen1 g
  • butter (softened, for the pastry cream)Zuivel25 g
  • heavy cream (32% fat)Zuivel100 ml
  • whipped cream stabilizer (1 packet)Voorraadkast8 g
  • egg yolk (for brushing)Zuivel1 stuk
  • cream (for brushing, mixed with the egg yolk)Zuivel15 ml
  • pearl sugar (for sprinkling)Voorraadkast20 g
  • powdered sugar (for dusting)Voorraadkast15 g

per portie

Voedingswaarden

359kcal

Koolhydraten
41 g
Eiwitten
8 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Taartvorm
  • Steelpan
  • Garde
  • Handmixer
  • Bakkwast
  • Afkoelrooster
  • Zeef

stap voor stap

Bereiding

  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.
    Stap 1

  2. Shape and proof

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

  5. Whip the cream

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

  6. Combine the filling

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

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Stap 8
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