Tarte Tropezienne

Time: 2 hours Servings: 10
Brioche dough:
2 cups flour
¼ teaspoon salt
¼ teaspoon instant yeast
2 tablespoons milk
¼ cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup butter, melted
2 cups milk
4 egg yolks
½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon vanilla extract
1 cup butter, softened
1. For the brioche dough, mix the warm milk with the yeast in a bowl until
2. Add the eggs, sugar, vanilla and butter then stir in the flour and salt.
3. Knead the dough for a few minutes until elastic.
4. Allow the dough to rest and rise for 1 hour.
5. Place the dough on a floured working surface and roll it into a disc.
6. Bake the brioche in the preheated oven at 350F for 25-30 minutes or until
well risen and golden brown.
7. Allow to cool down.
8. For the filling, mix the egg yolks, sugar and cornstarch in a bowl.
9. Heat the milk and pour it over the egg yolks. Place back over heat and
cook until thickened.
10. Allow the cream to cool down then stir in the vanilla.
11. Whip the butter in a bowl until fluffy. Add the pastry cream, spoon by
spoon, and mix well.
12. Cut the brioche disc in half lengthwise and fill it with the pastry cream.
13. Serve it fresh.
Nutritional information per serving
Calories: 435 Fat: 27.4g Protein: 7.3g Carbohydrates: 40.1g

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