Mini Tarte Tropezienne with Mousseline Cream and Apricot Jam
Mini Tarte Tropezienne is a delightful dessert perfect for any occasion, combining a light and fluffy dough with a rich and creamy filling. These mini versions of the classic French treat are filled with smooth mousseline cream and topped with sweet apricot jam, making them a perfect balance of flavors. Whether you’re a seasoned baker or just starting your culinary journey, these mini tartes will surely impress your friends and family.
Serves: 7
Category: Desserts
Ingredients
For the dough:
| Ingredient | Quantity |
|---|---|
| Whole milk | 40g |
| All-purpose flour | 50g |
| Dry yeast | 4g |
| Manitoba flour (high-gluten flour) | 180g |
| All-purpose flour (second batch) | 100g |
| Whole egg | 1 |
| Whole milk (second batch) | 150g |
| Sugar | 40g |
| Butter | 60g |
| Fine salt | 1 pinch |
For the Mousseline Cream:
| Ingredient | Quantity |
|---|---|
| Egg yolks | 3 |
| Cornstarch (Maizena) | 25g |
| Vanilla bean pod | 1 |
| Sugar | 70g |
| Whole milk | 250g |
| Butter | 80g |
| Egg whites | 1 |
For finishing:
| Ingredient | Quantity |
|---|---|
| Apricot jam | 250g |
| Sugar crystals (for garnish) | 50g |
Instructions
Step 1: Prepare the Leavening Dough (Lievitino)
- Start by preparing the leavening dough (lievitino). In a small bowl, combine the sifted all-purpose flour, dry yeast, and whole milk.
- Mix the ingredients by hand until smooth, and let it rest in a warm place for about 30 minutes to allow the yeast to activate.
Step 2: Make the Dough
- Once the leavening dough has risen, place it into the bowl of a stand mixer fitted with a dough hook.
- Gradually add the whole egg, the sifted flours, sugar, and salt. Mix until the ingredients are absorbed.
- Replace the dough hook with a paddle attachment, and add the softened butter bit by bit. Continue mixing until the dough becomes smooth and elastic.
- Transfer the dough to a floured work surface, shape it into a ball, and place it in a bowl. Cover it with plastic wrap and let it rise in a warm place until it doubles in size, about 1 hour.
Step 3: Prepare the Mousseline Cream
- Meanwhile, prepare the mousseline cream. Split the vanilla bean pod, scrape out the seeds, and add them to the milk in a saucepan. Heat the milk over low heat until it begins to simmer.
- In a separate bowl, whisk the egg yolks and sugar together until pale and smooth. Gradually add the cornstarch and mix well.
- Once the milk is hot, slowly pour it into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk, until the cream thickens.
- Once the cream has thickened, remove from the heat and transfer it to a shallow dish. Cover the surface with plastic wrap to prevent a skin from forming and let it cool.
- Once cooled, add the butter to the cream and mix until smooth. Whisk the egg whites until stiff and gently fold them into the cream, making sure it remains light and fluffy.
Step 4: Shape the Dough
- Once the dough has risen, place it on a lightly buttered work surface and knead it for a few seconds to release any air bubbles.
- Divide the dough into 7 equal pieces, each weighing around 90g.
- Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Lightly press each ball down with your hand to flatten it slightly.
- Cover the dough balls with plastic wrap and let them rise for another 2 hours.
Step 5: Bake the Tarte
- Preheat the oven to 160°C (320°F) in static mode.
- Once the dough has risen, remove the plastic wrap and gently brush each tarte with egg whites.
- Sprinkle each tarte with sugar crystals for added sweetness and crunch.
- Bake the mini tartes for 35–40 minutes, or until golden brown and puffed up. Once baked, remove them from the oven and allow them to cool.
Step 6: Assemble the Mini Tarte Tropezienne
- Once the tartes have cooled completely, slice them in half horizontally.
- Spread a generous layer of apricot jam on the bottom half of each mini tarte.
- Pipe the mousseline cream on top of the apricot jam.
- Place the top half of the tarte on top to sandwich the filling.
- Optionally, sprinkle the top with a little extra sugar for a beautiful finish.
Tips and Variations:
- Mousseline Cream: If you prefer a more traditional filling, you can replace the mousseline cream with just pastry cream.
- Jam: Apricot jam can be substituted with other fruit jams, such as raspberry or peach, to vary the flavor.
- Storage: These mini tartes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
These mini tarte Tropezienne are perfect for a special occasion or as a sweet treat with your afternoon coffee. The combination of the light, airy dough with the rich and velvety mousseline cream creates a melt-in-your-mouth experience. The apricot jam adds a nice fruity contrast, making each bite a delightful harmony of flavors. Enjoy baking and sharing these delicious French-inspired desserts!
