Classic French La Tarte Tropézienne

Transport yourself to the sunny shores of Saint-Tropez with La Tarte Tropézienne, a delightful French dessert that combines the rich flavors of brioche with a creamy filling. Originally created in 1955 by Alexandre Micka, this pastry became a sensation thanks to Brigitte Bardot. Now, you can recreate this slice of French culinary history in your own kitchen.

Ingredients

🍞 10 ounces (300g) brioche
🧈 4 tablespoons cold salted butter
🍚 1/4 cup sugar (for the streusel)
🌾 1/4 cup flour
🌊 Less than 1/2 cup water (for syrup)
🍬 1/4 cup sugar (for syrup)
🍦 1 teaspoon vanilla extract
🍊 Zest of an orange
🌺 1 teaspoon orange blossom water
🍒 Optional: A splash of Kirsch
🥚 4 egg yolks
🍯 1/4 cup sugar (for pastry cream)
🍶 1 teaspoon vanilla extract
🌽 2 tablespoons cornstarch
🥛 2 cups milk
🍮 1 gelatin sheet
🧀 1/2 cup mascarpone
🍶 1 cup heavy cream

Instructions

1- Prepare the Brioche:

• Shape a cold brioche dough into a tight, round shape and let it rest for 15 minutes
• Repeat the rest twice more, ensuring it reaches the size of the baking pan

2- Make the Streusel:

• In a food processor, combine cold salted butter with sugar and flour until blended
• Flatten this mixture between parchment paper to a thickness of 6mm, then freeze
• Once frozen, cut into quarter-inch cubes and return to the freezer

3- Cook the Brioche:

• Preheat oven to 350°F (180°C)
• Once the brioche has risen, place your frozen streusel cubes on top
• Bake for approximately 20 minutes until golden but not overdone

4- Mediterranean Syrup:

• Heat water, sugar, vanilla extract, and orange zest until sugar dissolves
• Add orange blossom water and Kirsch if desired
• Set aside

5- Prepare the Filling:

• Soften the gelatin in cold water
• Whisk together egg yolks, sugar, vanilla, and cornstarch
• Heat milk until boiling, then temper with the egg yolk mixture
• Return to the saucepan and cook over medium heat until thickened, whisking constantly

6- Assemble the Pastry Cream:

• Whip heavy cream into soft peaks
• Gently fold into cooled pastry cream

7- Assembling the Tarte Tropézienne:

• Slice the baked brioche in half and generously brush both halves with Mediterranean syrup
• Pipe the pastry cream on the bottom half of the brioche
• Place the top half on it

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8-10
Equipment: Oven, food processor, saucepan, mixer, piping bag with a plain tip

Cooking Tips

• Keep an eye on the brioche while baking to avoid overbaking, which can harm the texture
• Use a sharp serrated knife to cut the brioche neatly

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Classic French La Tarte Tropézienne