Tarte Tropézienne – A Decadent French Dessert Inspired by St. Tropez
If you’re craving a dessert that is rich, flavorful, and indulgent, look no further than Tarte Tropézienne. This stunning French cake, originating from the sun-kissed coastal town of St. Tropez, has captured the hearts of dessert lovers worldwide. Known for its airy, golden brioche layers and creamy custard filling, this cake is truly a feast for the senses. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a moment of sweetness, Tarte Tropézienne will not disappoint.
Tarte Tropézienne Recipe
Total Time: 4 hours 20 minutes
Cook Time: 4 hours
Prep Time: 20 minutes
Category: Tarts
Cuisine: French
Yield: 1 Tarte
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour (for dough) | 50 g |
| Sugar | 150 g |
| Lemon zest | 1 lemon |
| Eggs | 3 large |
| Salt | 1 pinch |
| Butter (softened) | 25 g |
| Flour (for dough) | 500 g |
| Eggs | 3 large |
| Sugar | 5 tbsp |
| Flour (for custard) | 2 tbsp |
| Milk | 500 ml |
| Vanilla essence | 1 tsp |
| Fresh cream | 250 g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 4718.1 kcal |
| Fat Content | 167.3 g |
| Saturated Fat | 92.3 g |
| Cholesterol | 1737.4 mg |
| Sodium | 1081.6 mg |
| Carbohydrates | 680.7 g |
| Fiber | 16.8 g |
| Sugar | 217 g |
| Protein | 121.2 g |
Instructions
-
Prepare the Dough
Start by activating the yeast. In a small bowl, combine a sachet of yeast with a bit of warm water. Gradually stir in 50 g of flour until you have a smooth paste. Let this sit for a few minutes to ferment, allowing the yeast to double in size and become bubbly. -
Mix the Dough Ingredients
While the yeast is fermenting, mix together 150 g of sugar, the zest of one lemon, 3 eggs, a pinch of salt, and 25 g of softened butter in a large mixing bowl. Gradually incorporate 500 g of flour, stirring constantly to form a dough. -
Combine Yeast and Dough
Add the fermented yeast mixture into the dough. Knead for several minutes, working the dough until it becomes smooth and elastic. Once done, cover the bowl with a damp tea towel and let the dough rest in a warm place for 3 hours, allowing it to rise and double in size. -
Shape and Bake the Brioche
Once the dough has risen, dust a high-sided cake tin with flour and place the dough into the tin. Brush the top with an egg yolk for a golden finish. Bake in a preheated oven at 200°C (390°F) for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. -
Cool and Slice
After baking, remove the brioche from the oven and let it cool completely. Once cool, carefully slice the cake in half horizontally, creating two even layers. Set the layers aside while you prepare the filling. -
Prepare the Custard Filling
In a medium bowl, whisk together 3 eggs, 5 tablespoons of sugar, and 2 tablespoons of flour until smooth. Gradually add 500 ml of boiling milk, continuing to whisk to prevent curdling. Pour this mixture into a saucepan and heat over low heat, whisking constantly until the custard thickens to a creamy consistency. Remove from heat and stir in a few drops of vanilla essence for flavor. -
Whip the Cream
In a separate bowl, whip 250 g of fresh cream until stiff peaks form. Carefully fold the whipped cream into the cooled custard mixture, creating a luscious, smooth filling. -
Assemble the Tarte
Spread the creamy custard filling evenly over the bottom layer of the cooled brioche. Place the second layer of brioche on top to sandwich the filling. Press gently to ensure the layers stick together. -
Serve and Enjoy
Once assembled, let the Tarte Tropézienne rest for a few minutes before slicing. Serve chilled or at room temperature, and enjoy this indulgent French treat with a cup of coffee or tea.
Pro Tips for a Perfect Tarte Tropézienne:
- Yeast Activation: Make sure the water used for the yeast is warm but not too hot, as water that’s too hot can kill the yeast.
- Fluffier Brioche: Kneading the dough thoroughly is crucial for achieving a soft, fluffy brioche texture. Don’t rush this step, as it helps develop the gluten.
- Cool Custard: Allow the custard to cool completely before mixing in the whipped cream. This will prevent the cream from deflating and ensure a smooth, airy filling.
- Chill Before Serving: Although you can enjoy the Tarte right after assembling, letting it chill for an hour or two helps the flavors meld together and makes it easier to slice.
Conclusion
Tarte Tropézienne is not just a cake; it’s a piece of French culinary history that transports you to the charming streets of St. Tropez with every bite. The combination of a light, buttery brioche with a rich, creamy custard filling makes this dessert a luxurious treat that’s perfect for any special occasion or simply to indulge in something special. Once you try this delicious French classic, it might just become your go-to dessert for any occasion!
Enjoy baking and sharing this delightful treat, and don’t forget to check out more recipes from Love with Recipes for even more sweet inspiration!
