More summer… This could be a way, somehow, to discribe the dessert I will introduce today… A dessert that rimes with sunshine, with the south of France, a dessert that will make the cicadas sing… The tropezienne tart!
As far as I can remeber, the tropezienne tart has always been the dessert I used to buy when I spent holidays in the south-east of France, on the Cote d’Azur… It’s like mojito in a different way ( 😉 ), tropezienne tart means summer and holidays!
So with this recipe, it will feel like summer all over again… holidays, farniente, tanned skin…!!
You get it, you will bring sunshine on the table whenever you want it.
I can not share the recipe without mentioning a bit of history here. This dessert takes its roots in a movie… Thank you Wikipedia …
Alexandre Micka, a Polish pastry chef, arrived in Provence in 1952, and decided to open a pastry shop in Saint-Tropez. And he made his grandmother recipe: a creamy brioche. In 1955, Roger Vadim shoots the famous movie “Et Dieu… créa la femme” in Saint-Tropez. Alexandre Micka was in charge of catering for the whole movie crew. He presented his creamy brioche. Brigitte Bardot loved it and suggested to name it « the tart of Saint-Tropez ». But he chose the name « tropezienne tart». It has been famous since then.
As far as the recipe is concerned, I found my inspiration among recipes from Felder, Michalak and Conticini… and I must say I really like how it turned out. You will let me know…
For this recipe, you will make a sugar brioche with a subtle taste of orange blossom. You will also make a syrup to spread on the brioche and finally a delicious cream made with vanilla curd and whipped cream.
I tried several brioche recipes to reach the perfect balance between smooth texture and easy to cut (without crushing the cream). I sincerely hope that you will like it!
The quantities mentioned here are perfect for a 22-24 cm diameter tropezienne tart. I suggest to use a pastry ring and baking paper in order to get a beautiful and round shape for your brioche.
Do not hesitate to make a very firm vanilla curd if you want to have the right texture of cream in your dessert.
Finally, I prepared my tropezienne tart the day before eating it in order to get a good moist texture. I think it’s better that way…
My kMix by Kenwood
My professional whisk by De Buyer
My 18 cm Affinity sauce pan by De Buyer
My 26 cm pastry ring by De Buyer
My piping bag and diameter 12 nozzle by De Buyer
Now you know everything.
The recipe, Chef!
The Tropezienne Tart
- 250 g flour (for the brioche)
- 100 g milk (for the brioche)
- 1 egg (for the brioche)
- 40 g sugar (for the brioche)
- 5 g salt (1 teaspoon) (for the brioche)
- 5 g dehydrated yeast or 10 g fresh yeast (for the brioche)
- 75 g butter at room temperature (for the brioche)
- 2 tablespoons orange blosson extract (for the brioche)
- 1 egg (for the brioche)
- 2 handfuls of pearl sugar (for the brioche)
- 20 g ice sugar (for the brioche)
- 160 g water (for the syrup)
- 80 g sugar (for the syrup)
- 1/2 vanilla pod (for the syrup)
- Citrus zest (lemon, orange or 1/2 grapefruit) (for the syrup)
- 30 g orange blossom extract (for the syrup)
- 10 g kirch brandy (if you have) (for the syrup)
- 280 g milk (for the vanilla custard)
- 170 g liquid cream with minimum 30% fat (for the vanilla custard)
- 1 vanilla pod (for the vanilla custard)
- 4 egg yolks (for the vanilla custard)
- 50 g brown sugar (for the vanilla custard)
- 20 g corn starch (for the vanilla custard)
- 3 sheets of gelatine (for the vanilla custard)
- 30 g orange blossom extract (for the vanilla custard)
- 250 g mascarpone (for the vanilla custard)
- 200 g liquid cream with minimum 30% fat
Warm up the milk and mix it with the yeast.
Pour the flour in your food processor bowl. Add 40 g of sugar, the salt, the 2 tablespoons of orange blosson extract.
Pour the milk/yeast mixture while your food processor is running at medium speed.
Add the egg.
Let running for 5 minutes at least before adding the butter cut in pieces.
Keep kneading for 5 minutes (speed 3-4 on a scale from 1 to 6).
Place a linen on your bowl and leave to rest in a warm and humid place for an hour and 30 minutes. Your dough should double.
After that time, work your dough gently in order to release the yeast gaz.
Spread the dough with a rolling pin and place your pastry ring with baking paper around it.
Leave to rest for another one hour and 30 minutes.
In the meantime, prepare the vanilla curd.
Heat the milk, the cream and the vanilla pod cut in half until it boils. Remove immediately from the heat and leave to rest 20 minutes.
Place the gelatine sheets in colf water.
Whisk the egg yolks, the brown sugar and corn starch.
Add the milk/cream/vanilla mixture and whisk.
Warm up again at medium heat and keep whisking .
Your curd should thicken (this step is very important for the right consistency of your curd).
Remove from the heat and add the gelatine sheets. Mix and let cool down 15-20 minutes.
Add the 30 g of orange blossom extract and the mascarpone, mix until you get an homogeneous mixture.
Pour in a gratin dish, cover with a clingfilm (leave no space between the curd and the film).
Set aside in the fridge.
Preheat your oven at 160 degrees.
Your dough has grown enough now.
Spread the beaten egg on top and add the pearl sugar.
Bake your brioche for 25 minutes.
Let cool down on a grid.
Make a syrup: heat the water, the 80 g of sugar, the half vanilla pod, the citrus zests, the kirch brandy and 30 g orange blosson extract. When you get small bubbles, remove from the heat.
Set aside at room temperature.
When your vanilla curd is cold (you can place it 10 minutes in your freezer), whip 200 g of cream until you get a no sugar chantilly cream.
Whisk the vanilla curd and add gently the chantilly cream with a spatula.
Set aside in your fridge.
You are now about to mount your tropezienne tart: cut horizontally the brioche in two.
Spread syrup on bot internal sides.
Pipe or spread the creamy vanilla curd on the lower part of the brioche. Try to make a nice layer, don't go to close to the border.
Place the upper part of the brioche on top.
Set aside in your fridge until tasting.
Just before serving, spread ice sugar.
Presentation : Fragment Color tart plate by Degrenne Paris.