Tart Tropezienne

Total Time:
9 hr 15 min
Prep:
45 min
Inactive:
8 hr
Cook:
30 min

Yield:
1 tart; 8 servings
Level:
Advanced

Ingredients
  • Brioche Dough:
  • 3 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3/4 -ounce fresh yeast
  • 1/3 cup plus 2 tablespoons milk
  • 5 large eggs, plus 1 egg, beaten, for egg wash
  • 1 teaspoon salt
  • 1 stick plus 4 1/2 tablespoons butter
  • Rock sugar
  • Cream:
  • 2 cups milk
  • 1 plump, moist vanilla bean, split lengthwise and scraped
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup sifted cornstarch
  • 3 sticks butter, softened
  • 1 tablespoon orange water
  • 1 tablespoon kirsch
  • 1 1/2 cups whipped heavy cream
Directions
Brioche:

In the bowl of a stand mixer, combine flour, sugar, and yeast on low speed using the dough hook attachment. Add milk, 5 eggs, and salt, mixing until the dry ingredients become moistened. Increase mixer speed and beat until the dough comes together. Slowly add butter, and continue mixing until the dough detaches from the side and bottom of the bowl. Transfer the dough to a separate bowl and cover tightly with plastic wrap. Allow the dough to rest in a warm place until it almost doubles in size, about 1 1/2 hours.

Gently deflate the dough; press a piece of plastic wrap against its surface to prevent a skin from forming, and refrigerate for 6 hours. After refrigeration is complete, using a rolling pin, roll out the dough to 1/4-inch thickness. Cut the dough into an 8-inch diameter, and place on a baking sheet. Cover with plastic wrap and allow the dough to rise in a warm place.

Preheat oven to 375 degrees F.

Remove the plastic wrap from the risen dough and gently apply a coat of egg wash. Sprinkle some rock sugar over the top. Place on a baking sheet and bake for approximately 12 to 15 minutes, or until the dough is puffed and golden. Transfer the dough to a cooling rack and let cool to room temperature.

Cream:

In a small saucepan, bring milk and vanilla bean to a gentle boil over medium heat.

In a mixing bowl, whisk together the yolks, sugar, and cornstarch. Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks. Still whisking, pour the yolk mixture into the saucepan, and over high heat, whisk vigorously without stopping and bring to a boil. Boil for about 1 to 2 minutes, and then transfer to a large bowl. Keep stirring until the mixture reaches 100 to 120 degrees F, or slightly warmer than room temperature. Add softened butter, orange water, and kirsch. When completely combined, gently fold in whipped cream.

Assembly:

Cut brioche in half horizontally. Smooth cream mixture over bottom layer, and place second layer gently on top. Serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Just returned from France where I tarted myself out. I found the Tropezienne and it was love at first bite. Naturally I wanted to chef one up. I followed the cream recipe perfectly(which says it was untested). The cream filling is very good, but with just 1/3 cup corn starch it did not set up well and was a little soupy...I changed the recipe because I was out of Kirsch. I put in Cointreau and orange extract..The taste was great. I used a lemon cake mis instead of the brioche and it is a delightful and easy dessert. I recommend making the cake in advance..make the cream. Refrigerate and don't put it on the cake till ready to serve. Use confectioner sugar to sprinkle on top and it will look just like it did in San Tropez. Add strawberries sliced for a great flavor..put them in the cream. The recipe is good..but watch out that the cream isn't too loose. Otherwise a fancy recipe that is not too difficult to make and will impress your guests.
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