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Tarte Tropézienne
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Tarte Tropézienne

4 godz.Porcje: 8Nutri-Score D€€
od @foodwithstyle_official21 importówugotowano 0 razy
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Składniki

8 osób
  • flour (type 405)Produkty zbożowe320 g
  • sugarSpiżarnia30 g
  • saltPrzyprawy5 g
  • fresh yeast (or 4 g dry yeast)Spiżarnia12 g
  • eggsNabiał2 kawałki
  • butter (softened)Nabiał90 g
  • milkNabiał50 ml
  • milk (for the pastry cream)Nabiał250 ml
  • vanilla bean (seeds scraped)Przyprawy0,5 kawałki
  • egg yolks (for the pastry cream)Nabiał3 kawałki
  • sugar (for the pastry cream)Spiżarnia50 g
  • cornstarchSpiżarnia20 g
  • salt (pinch, for the pastry cream)Przyprawy1 g
  • butter (softened, for the pastry cream)Nabiał25 g
  • heavy cream (32% fat)Nabiał100 ml
  • whipped cream stabilizer (1 packet)Spiżarnia8 g
  • egg yolk (for brushing)Nabiał1 kawałek
  • cream (for brushing, mixed with the egg yolk)Nabiał15 ml
  • pearl sugar (for sprinkling)Spiżarnia20 g
  • powdered sugar (for dusting)Spiżarnia15 g

na porcję

Wartości odżywcze

359kcal

Węglowodany
41 g
Białko
8 g
Tłuszcz
18 g
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Przybory

  • Miska ×3
  • Forma do ciasta
  • Rondel
  • Trzepaczka
  • Mikser ręczny
  • Pędzelek kuchenny
  • Kratka do studzenia
  • Sito

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Shape and proof

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

  5. Whip the cream

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

  6. Combine the filling

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

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Krok 8
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