Saint Tropez, France
Tarte tropézienne
A brioche the size of a plate, split and filled with orange blossom cream. Riviera glamour for a Sunday table.
240 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original443kcalsame
9 gproteinsame
1 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the maida, 40 g sugar, yeast and salt with 3 eggs and 60 ml milk. Knead 8 minutes, then knead in 120 g soft butter a piece at a time for another 8 to 10 minutes.
- 2Cover and rise until doubled, then chill 1 hour.
- 3Press into a 22 cm disc in a lined ring or tin and prove until puffy.
- 4Brush with beaten egg, scatter the pearl sugar and bake at 180 C for 20 to 25 minutes. Cool.
- 5Make pastry cream with 400 ml milk, the yolks, 80 g sugar, cornflour and vanilla. Off the heat beat in 30 g butter. Cool fully, then stir in the orange blossom water.
- 6Whip the cream to firm peaks and fold it into the cold pastry cream.
- 7Split the brioche horizontally, pipe a thick layer of cream on the base, replace the top and chill 1 hour before slicing.
Serve it like this
Cut into wedges with a serrated knife and serve chilled, with fresh berries alongside.