La Tarte Tropézienne, Tropézienne Tart

IMG_5084IMG_5094IMG_5100The Tarte Tropézienne is not a tart as indicated by it’s name, but actually a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by the famous french actress Brigitte Bardot. For this recipe today, I used a Mousseline Cream.

After co-hosting last weeks Fiesta Friday, I’m delighted to participate in the big, two week celebration that is Fiesta Friday #100! Don’t forget to link up to this fiesta and participate with many other food lovers! A huge thank you to Angie for hosting these past 100 weeks, and to our  wonderful co-hosts for this special event; JudiMollieSteffi, and Suzanne.

Serves: 5 medium Tropézienne or 1 big one

Ingredients: (for the brioche)

  • 500g of all purpose flour/plain flour
  • A pinch of salt
  • 100g of caster sugar
  • 20g of fresh yeast
  • 4 medium eggs
  • 150ml of lukewarm milk
  • 200g of butter at room temperature
  • 1 egg yolk for the brush
  • Pearl sugar (for decoration)
  • Silver dragees (for decoration)
  • Icing sugar

Procedure:

  • In a bowl crumble your fresh yeast and add 50ml of warm milk, and set aside for 15 minutes.
  • In the mixing bowl on the stand mixer add the flour and the sugar.
  • Add (into the mixing bowl) the yeast in the middle and the other side add the salt.
  • Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  • Add the 4 eggs at the same time and now mix on a medium speed.
  • Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  • Transfer the dough into a large bowl, cover with a clean kitchen cloth and set aside in a warm place for 1 hour.
  • After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
  • Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
  • The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
  • Shape 5 round balls and flatten the top.
  • Flour a large baking tray and transfer the 5 brioches on the tray.
  • Let the dough rise for two hours.
  • Preheat the oven to 180C degrees.
  • Brush each brioche with the egg yolk and sprinkle the top with pearl sugar.
  • Bake for 30minutes (more or less depending on your oven).
  • Remove from the oven and allow to cool.

Ingredients: (for the crème patissière/pastry cream).

  • 250ml of milk
  • 250ml of whipping cream
  • 3 eggs
  • 150g of caster sugar
  • 60g of cornstarch
  • 2 tablespoons of orange blossom water

Procedure:

  1. On a medium heat bring the milk and the whipping cream to boil.
  2. Remove from the heat and set aside.
  3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
  4. Add the cornstarch and continue to whisk (the cornstarch brings a light texture to the cream).
  5. Slowly pour the milk and the orange blossom water into the large bowl and mix.
  6. Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
  7. Refrigerate for 30 minutes.

Ingredients: (crème mousseline/mousseline cream)

Mousseline cream is a combination of pastry cream and butter.

  • 150g of soft butter (is perfect for me for the amount of the pastry cream made with the above recipe)

Procedure:

  1. Remove the crème patissière/pastry cream from the refrigerator.
  2. Whisk the crème patissière/pastry cream a little bit and set aside.
  3. In another bowl whisk the butter.
  4. Pour the whisked butter into the crème patissière/pastry cream  and beat energetically until the cream becomes smooth and perfect.

Final Procedure:

  1. Cut the brioches in half (horizontally).
  2. On the bottom part of the brioche add the crème mousseline/mousseline cream with a spatula (cover the entire surface – and be generous).
  3. Place gently the top on the brioche.
  4. Refrigerate for 30 minutes.
  5. Dust with icing sugar and add some silver dragées for a more festive presentation.

Bon Appétit & Happy Holidays!

PS: If you use dry yeast follow the instructions behind your package! Also, if you have a brioche recipe already, you can also use it then add the pastry cream or mousseline cream to make your Tropézienne Tarts.

 

63 thoughts on “La Tarte Tropézienne, Tropézienne Tart

  1. So beautiful Linda, you are an amazing cook/baker everything you make is just perfection. Thank you for bringing this gorgeous tart to FF#100. Question, do I have to use fresh yeast? Can I use instant or quick rise yeast instead? If so does the amount change. Thanks so much.

  2. J’ai beau vivre en France, je n’ai jamais goûté à la tarte tropézienne ! La tienne a l’air délicieuse, ça donne vraiment envie d’y goûter. Je suis sûre que la crème au beurre parfumée à l’oranger est un vrai délice.
    Meilleurs vœux à toi et à ta famille et Bonne année 2016. A bientôt pour de nouvelles recettes !

    • Merci beaucoup Darya. Vous avez la chance d’avoir de si bonnes choses en France; à chaque fois que je fais une escapade, j’avoue que je me régale avec plaisir. La tarte est très simple à faire et l’eau de fleur d’oranger donne vraiment un goût que j’apprécie beaucoup.
      Je te souhaîte à toi et à ta famille une merveilleuse nouvelle Année 2016. Passe de belles fêtes Darya! 🙂

  3. You know how much I love brioche and now I am telling you that I am loving the filling, too! 😀 This sounds incredibly delicious, Linda! Send me a piece, will you? 😀 I wish you have a fantastic week. xx

    • Thank you so so much Jhuls. I know you are a huge Fan of brioche 😀 Come to visit me one day and I will make you a yummy one 😀 Have a fantastic week too and Happy New Year with more brioches! 🙂 xx

  4. I feel like I haven’t lived now as I had not heard of this beautiful tarte before! Perhaps I should go and visit St Tropez someday? It looks absolutely stunning and I can’t wait to give this a try. Once my New Year’s resolutions have failed, obviously. 😉
    Thanks for all those wonderful recipes you have been sharing with us at Fiesta Friday!
    Ginger x

    • Thanks a lot Ginger for your kind comments. I’m glad you like the Tropezienne…My New Year’s resolutions have failed too a long time ago 😀 Thanks for sharing this special FF. Happy New Year 2016! 🙂 xx

  5. I knew there was a luscious cream in between those two layers of brioche – yum. You have me hooked on orange blossom water – that one ingredient adds so much flavor to baked goods. Is it ever used in savory dishes? You have been a faithful participant at Fiesta Friday and we are happy you joined us for the BIG 100 🙂

    • Oh Judi, thank you so so much. I’m glad you like this tart and of course with orange blossom water 😀 In my culture we only use it for pastry, but in Moroccan cuisine they use it in their cooking too (to obtain sweet/salty flavor). A huge thanks for co-hosting this special party. Wishing you and your family a wonderful New Year 2016! 🙂

  6. Ooo I love this brioche Linda, and that cream…..oh-la-la! What a wonderful addition to this auspicious occasion, it will surely be devoured in no time. Happy Fiesta Friday and best wishes for a Happy New Year 🙂

  7. Beautiful Linda, I love the sound of the orange blossom water in the creme pat, I bet it was delicious. Thanks for sharing & all the best for 2016 🙂

  8. We are in awe week after week with your beautiful creations. Absolutely brilliant. I can dream about this brioche. The silver dragees brought nostalgic fond memories. In Japan celebratory cakes are always decorated with silver dragees. It meant birthdays, engagements, weddings, X’mass cakes, etc! 🙂

    • Thank you so much Fae and I deeply appreciate all your kind comments sent to me this year. You surprised me with Japan tradition to incorporate dragees in celebration, something beautiful. Wishing you a Happy New Year to you and to your family! 🙂

  9. Another “recette extraordinaire”. I think these would be a great treat for La fête des Rois. I am tempted by that orange blossom flavoured cream.

  10. Oh, Linda, how lovely and I can only imagine how good it is! I have a weakness with custard filled desserts and this is gorgeous! Happy New Year and Happy Fiesta Friday!! I’m pinning this to the FF Board just in case no one has yet!

  11. How lovely! I love brioche, but I’ve never made use of it as a tart, nor filled with such a lovely cream. I will have to try this sometime. Thank you for sharing Linda!

  12. Oh Linda, the recipe & tarts looked Amazing & that is Why, I ‘de them. It all turned out just wonderful. Itvwasxlso,sonfabulous & delicious too. X Happy 2016!!!!

  13. Pingback: JANUARY LOVES – CrumblesAndKale –

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