The Real Tropézienne Tart
Ingredients for 6 people
For the brioche:
– 300 g of flour
– 15 g of baker’s yeast
– 3 eggs + 1 egg yolk for gilding
– 4 g of salt
– 150 g of butter
– 45 g of powdered sugar
– 1 lemon
– 100 g of grain sugar
– 50 cl of milk
– 1 vanilla pod
– 3 egg yolks
– 75 g of powdered sugar
– 60 g of flour
– 2 tablespoons of orange blossom
For the whipped cream:
– 125 g of fresh whipping cream (cream)
– 1 tablespoon of icing sugar
Preparation:
Step 1
The day before, prepare the brioche dough.
2nd step
Place the flour, salt, powdered sugar, yeast and eggs in the mixer bowl, then mix for about 5 minutes
Step: 3
Add the soft butter and lemon zest.
Step: 4
Mix again for 5 min.
Step: 5
Place in the refrigerator covered with a cloth overnight.
Step: 6
The next day, spread the dough to approximately 1.5 cm thick and 20 cm in diameter.
Step: 7
Place in a baking mold.
Step: 8
Let the dough rise covered with a cloth at room temperature for 2 hours.
Step: 9
Prepare the pastry cream:
Step: 10
Bring the milk to the boil with the vanilla pod split in two.
Step: 11
Preheat the oven to 180°C (thermostat 6).
Step: 12
In a salad bowl, whiten the egg yolks and powdered sugar, whisking vigorously.
Step: 13
Add the flour, then pour the boiling milk over it, stirring with a whisk and mix well.
Step: 14
Add 2 tablespoons of orange blossom and mix.
Step: 15
Return everything to cook in the pan for 3 minutes, as soon as it comes to a boil again while stirring.
Step: 16
Once the cream is cooked and thickened, pour it onto a plate, cover it with cling film (to retain moisture) and let it cool quickly.
Step: 17
When the brioche has risen well after 2 hours, brush with egg yolk diluted in a little water and sprinkle with granulated sugar.
Step: 18
Bake in a preheated oven at 180°C for approximately 30 minutes.
Step: 19
Once the brioche is cooked, remove it from the oven and let cool, then cut it in two lengthwise.
Prepare the whipped cream:
Step: 20
Place the mixer bowl, whisk and crème fraîche in the freezer for 5 mins
Step: 21
Beat the cream at medium, constant speed, half-set add the icing sugar, increase the speed until the cream is firm. Reserve in a cool place.
Step: 22
When the pastry cream has cooled, mix it with the whipped cream.
Step: 23
Using a piping bag, pipe the cream onto the brioche disc, close with the other disc, sprinkle with icing sugar and refrigerate until ready to serve.