Tarte Tropézienne: A French Delight for Your Table

The Tarte Tropézienne, a stunning and iconic French dessert originating from Saint-Tropez, combines the soft, pillowy texture of brioche with a luscious creamy filling. This exquisite treat is perfect for celebrations or as a show-stopping dessert. Follow our step-by-step guide to create this masterpiece at home.

Ingredients and Nutritional Information

Brioche Dough

Crème Diplomat Filling

Topping

Instructions

Step 1: Prepare the Starter Dough (Lievitino)

1. In a bowl, sift the all-purpose flour (50 g) and combine it with dry yeast and milk (40 ml). Mix by hand until you achieve a smooth dough.
2. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour until it doubles in size.

Step 2: Make the Brioche Dough

1. Transfer the starter dough to a stand mixer fitted with the paddle attachment. Add the egg, sifted Manitoba and all-purpose flours (280 g total), sugar, and salt gradually while mixing on low speed.
2. Once the ingredients come together, switch to the dough hook attachment and gradually add softened butter in small pieces. Mix until the dough is smooth and elastic.
3. Form the dough into a ball, place it in a greased bowl, cover it with plastic wrap, and let it rise for 2 hours or until it doubles in size.

Step 3: Prepare the Crème Diplomat

1. Heat the milk (750 ml) with the vanilla bean pod split lengthwise, bringing it to a gentle simmer. Remove from heat and let it infuse for 15 minutes.
2. In a bowl, whisk together egg yolks (9), sugar (225 g), and sifted flour (75 g) until pale and creamy. Gradually pour the infused milk into the egg mixture while whisking continuously.
3. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
4. Remove from heat, dissolve the gelatin (pre-soaked in cold water) into the custard, and cover with plastic wrap pressed against the surface. Let it cool to room temperature, then refrigerate until chilled.
5. In a separate bowl, whip the cream (350 ml) with powdered sugar (20 g) to soft peaks. Fold it gently into the custard to create a light and airy crème diplomat.

Step 4: Shape and Bake the Brioche

1. After the dough has risen, punch it down and shape it into a ball. On a sheet of parchment paper, roll it into a 24 cm disk, approximately 3-4 cm thick.
2. Transfer the dough and parchment to a baking tray, cover it loosely with plastic wrap, and allow it to rise for another hour.
3. Preheat the oven to 160°C (static) or 140°C (fan). Brush the dough with beaten egg white and sprinkle generously with sugar pearls.
4. Bake the brioche for 50 minutes (40 minutes for fan ovens). If it browns too quickly, cover it with aluminum foil.
5. Once baked, let it cool completely on a wire rack.

Step 5: Assemble the Tarte Tropézienne

1. Slice the brioche horizontally into two layers. Pipe or spread the chilled crème diplomat generously over the bottom layer.
2. Place the top layer back onto the filling and dust with powdered sugar for an elegant finish.

Serving Suggestions

The Tarte Tropézienne pairs beautifully with a cup of espresso or a glass of sweet dessert wine. Serve chilled for the best flavor and texture. This recipe yields approximately 10 slices of pure indulgence.

Indulge in this exquisite French classic, and bring a slice of Saint-Tropez to your home!