Super Delicious St-Tropez Tart: It’s Full of a Creamy Filling
La tarte tropezien is a French pastry made from brioche bread and filled with cream.
This pastry is named after the city of Saint-Tropez, where it originated.
This pie is sometimes called “trophy” or “Saint-Tropez cake”.
And here’s how to make super delicious St-Tropez Tart at home and easily.
material:
For Buns:
250 grams flour
30 grams sugar
12 cl milk
50 grams butter
3 eggs
12 grams fresh yeast
1 tbsp orange flower water
salt
Mole
For St-Tropez Cream:
50 cl milk
16 cl of full liquid cream
1 vanilla pod
100 grams butter
2 egg yolks
100 grams sugar
40 grams cornstarch
preparation :
Preparation of Buns:
First of all, mix all purpose flour, sugar, salt, crumbled yeast in a large bowl.
Mix and take care that neither salt nor sugar touch the wash then pour orange flowers and 2 eggs on the milk.
Mix everything with your mixer on medium speed then add the butter in pieces and cook for 10 to 12 minutes to get a paste.
Then cover the bowl and keep the dough for at least 1 hour.
Then knead your dough on a clean work surface and leave to rest for another hour.
Shape your brioche and then place them on a baking sheet covered with parchment paper, beat and brush the remaining eggs and sprinkle them with sesame seeds.
Leave to rest for 30 minutes, preheat your oven to 180° and then bake them for 20 minutes.
Preparation of Tropezian Cream:
First of all, cut the clove of garlic and open it in half lengthwise and collect the seeds with the tip of a knife.
Pour milk into a saucepan, add vanilla pods and seeds, and bring to a boil.
Meanwhile, in a bowl with your mixer, beat the egg yolks with the sugar until the mixture turns white.
Add cornstarch and continue whisking.
Once boiling, remove the pan from the heat, then pour 1/3 of the hot milk into the bowl, stirring at medium speed.
Pour the contents of the bowl into the saucepan, mix and then return to low heat and whisk until the cream thickens.
Remove the vanilla pod, cover the surface of the cream with cling film — in the pan — then leave to cool at room temperature.
Beat the butter in a bowl, then pour the contents of the pan over the top and whisk to combine everything.
Then in a bowl, beat the full liquid cream with a mixer on high speed and pour it into the first bowl and mix with a spatula.
Cut your buns in half then spread a layer of your cream on one side and put the other on top, you can add confectionery or fruit for added delight.
