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Tarte Tropézienne
Dessert

Tarte Tropézienne

4 hServes 8Nutri-Score D€€
from @foodwithstyle_official21 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flour (type 405)Grains320 g
  • sugarPantry30 g
  • saltSpices5 g
  • fresh yeast (or 4 g dry yeast)Pantry12 g
  • eggsDairy2 pieces
  • butter (softened)Dairy90 g
  • milkDairy50 ml
  • milk (for the pastry cream)Dairy250 ml
  • vanilla bean (seeds scraped)Spices0.5 pieces
  • egg yolks (for the pastry cream)Dairy3 pieces
  • sugar (for the pastry cream)Pantry50 g
  • cornstarchPantry20 g
  • salt (pinch, for the pastry cream)Spices1 g
  • butter (softened, for the pastry cream)Dairy25 g
  • heavy cream (32% fat)Dairy100 ml
  • whipped cream stabilizer (1 packet)Pantry8 g
  • egg yolk (for brushing)Dairy1 piece
  • cream (for brushing, mixed with the egg yolk)Dairy15 ml
  • pearl sugar (for sprinkling)Pantry20 g
  • powdered sugar (for dusting)Pantry15 g

per serving

Nutrition

359kcal

Carbs
41 g
Proteins
8 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Cake pan
  • Saucepan
  • Whisk
  • Hand mixer
  • Pastry brush
  • Cooling rack
  • Sieve

step by step

Method

  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.
    Step 1

  2. Shape and proof

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

  5. Whip the cream

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

  6. Combine the filling

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

  8. Chill and serve

    • Chill the Tarte Tropézienne before serving.
    Step 8
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