Originating from the beautiful town of Saint-Tropez, Tarte Tropézienne is a delightful French pastry that combines a soft, buttery brioche with a rich and creamy vanilla-orange blossom filling. Topped with pearl sugar, this exquisite tart is both elegant and indulgent, making it a perfect dessert for special occasions.
Why You’ll Love This Recipe
- Authentic French Delight – A famous pastry from Saint-Tropez that captures the essence of French patisserie.
- Soft and Buttery Brioche – The light, airy texture of the brioche perfectly complements the luscious cream filling.
- Delicate Floral and Vanilla Flavor – Orange blossom water and vanilla create a beautifully fragrant and refined taste.
- Ideal for Special Occasions – A stunning centerpiece for celebrations, afternoon tea, or elegant gatherings.
- Make-Ahead Friendly – Both the brioche and cream can be prepared in advance for easy assembly.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the brioche:
- 2 cups all-purpose flour
- 2 teaspoons dry yeast
- 1/4 cup sugar
- 3 eggs
- 7 tablespoons unsalted butter, softened
- 2 tablespoons warm milk
- 1 teaspoon orange blossom water
- 1/2 teaspoon salt
- 1 egg yolk + 1 tablespoon milk (for brushing)
- 2 tablespoons pearl sugar
For the cream filling:
- 1 cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon rum (optional)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Directions
Prepare the brioche:
- Activate the yeast: Dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- Mix the dough: In a large bowl, combine the flour, sugar, and salt. Add the eggs and the yeast mixture.
- Incorporate the butter: Knead the dough while gradually adding the softened butter. Continue kneading until smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place for 2 hours, or until doubled in size.
- Shape and second rise: Shape the dough into a round disk, place it on a baking sheet lined with parchment paper, and let it rise for another hour.
- Bake: Preheat the oven to 350°F (180°C). Brush the top of the brioche with the egg yolk and milk mixture, then sprinkle with pearl sugar. Bake for 25 minutes, or until golden brown. Let cool completely before assembling.
Make the cream filling:
- Heat the milk: In a saucepan, heat the milk with vanilla extract over medium heat until warm.
- Prepare the custard base: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually add the hot milk, whisking continuously.
- Thicken the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat, stir in the rum (if using), and let it cool completely.
- Whip the cream: In a clean bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cooled custard to create a light, airy filling.
Assemble the tart:
- Slice the brioche: Carefully cut the cooled brioche in half horizontally.
- Fill with cream: Generously spread the vanilla-orange blossom cream over the bottom half.
- Chill and serve: Place the top half of the brioche over the cream, refrigerate for at least 1 hour, then serve.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Rest Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 55 minutes
- Calories: Approximately 420 kcal per serving
Variations
- Lemon or Orange Zest: Add citrus zest to the cream for a fresh, tangy twist.
- Chocolate Tropezienne: Fold melted chocolate into the cream filling for a rich variation.
- Nutty Crunch: Sprinkle chopped toasted almonds or pistachios on top for added texture.
- Berry Infusion: Layer fresh raspberries or strawberries inside for a fruity contrast.
- Non-Alcoholic Version: Omit the rum and replace it with a little extra vanilla or citrus zest.
Storage/Reheating
- Refrigeration: Store the assembled tart in the refrigerator for up to 2 days in an airtight container.
- Freezing: The brioche can be frozen separately for up to 2 months. Thaw at room temperature before filling. The cream filling is best made fresh.
- Reheating: If desired, lightly warm the brioche before assembling, but the final tart should be served chilled.
FAQs
Why does the brioche dough need two rises?
The first rise helps develop the dough’s structure, while the second rise ensures a light and airy texture before baking.
Can I make the brioche ahead of time?
Yes! Bake the brioche a day in advance and store it in an airtight container before assembling.
What is the best substitute for orange blossom water?
If you don’t have orange blossom water, you can use a few drops of rose water, vanilla extract, or lemon zest.
Can I use store-bought brioche?
Yes, you can use a high-quality store-bought brioche to save time, though homemade brioche offers the best flavor and texture.
Why did my brioche turn out dense?
A dense brioche may result from not kneading long enough, not allowing it to rise fully, or using too much flour.
Can I make the cream filling in advance?
Yes, the cream can be prepared a day ahead and stored in the refrigerator until ready to assemble.
What makes this tart different from a regular cream-filled pastry?
The combination of buttery brioche and a light, airy cream filling sets Tarte Tropézienne apart from standard cakes or cream puffs.
Can I skip the pearl sugar topping?
While traditional, you can replace it with coarse sugar, almonds, or a dusting of powdered sugar.
How can I get a perfectly smooth cream filling?
Strain the custard through a fine sieve before cooling to remove any lumps.
Is this dessert best served chilled or at room temperature?
Tarte Tropézienne is best enjoyed chilled, allowing the cream to set properly.
Conclusion
Tarte Tropézienne is a luxurious French dessert that combines soft, buttery brioche with a light and fragrant vanilla-orange blossom cream. This elegant pastry, originally from Saint-Tropez, is perfect for special occasions or a refined afternoon treat. Whether you make it for a gathering or simply to indulge in a taste of French tradition, this recipe is sure to impress!
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Tropezian Tart (Tarte Tropézienne)
- Total Time: 3h 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A beloved pastry from Saint-Tropez, the Tarte Tropézienne is a buttery, soft brioche filled with vanilla and orange blossom cream, topped with pearl sugar for a delicate crunch. Created by a Polish pastry chef in the 1950s and named by Brigitte Bardot, this dessert remains an iconic French treat.
Ingredients
For the brioche:
- 2 cups all-purpose flour
- 2 tsp dry yeast
- 1/4 cup sugar
- 3 eggs
- 7 tbsp unsalted butter, softened
- 2 tbsp warm milk
- 1 tsp orange blossom water
- 1/2 tsp salt
- 1 egg yolk + 1 tbsp milk (for brushing)
- 2 tbsp pearl sugar
For the cream filling:
- 1 cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp rum (optional)
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
Prepare the brioche:
- Activate the yeast: Dissolve the yeast in warm milk and let sit for 5 minutes.
- Mix the dough: In a large bowl, combine flour, sugar, and salt. Add the eggs and yeast mixture.
- Knead the dough: Gradually incorporate the softened butter and knead until the dough becomes smooth and elastic.
- First rise: Cover and let the dough rise for 2 hours in a warm place.
- Shape and proof: Shape the dough into a round disk, place it on a baking sheet, and let it rise again for 1 hour.
- Bake: Preheat the oven to 350°F (180°C). Brush the brioche with egg wash, sprinkle with pearl sugar, and bake for 25 minutes. Let it cool completely.
Make the cream filling:
- Heat the milk with vanilla until warm.
- Prepare the custard: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Combine: Slowly pour the hot milk into the egg mixture while whisking. Return to low heat, stirring continuously until thickened.
- Cool and enhance: Remove from heat, stir in rum, and let cool.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the custard.
Notes
- Slice the brioche in half horizontally.
- Spread the cream generously over the bottom half.
- Cover with the top half of the brioche and refrigerate for 1 hour before serving.
Notes
- Prep Time: 30 min
- Rise Time: 3h
- Cook Time: 25 min
- Category: Desserts
- Method: Baking
- Cuisine: French
