Description
Tarte Tropézienne is a delightful French pastry featuring a soft brioche filled with a creamy elderflower and raspberry jam filling. Perfect for dessert or an afternoon treat, this classic dish is sure to impress with its rich flavors and beautiful presentation.
Ingredients
Scale
For the Brioche Dough:
- ½ quantity brioche dough
- Plain flour to dust
- 1 medium free-range egg, beaten with a splash of milk
- Demerara sugar to sprinkle
For the Crème Légère:
- 65g caster sugar
- 1 medium free-range egg
- 1 medium free-range egg yolk
- 30g cornflour
- 250g whole milk
- 30g unsalted butter at room temperature, plus extra to grease
For the Filling:
- 100g double cream
- 100ml elderflower cordial
- 2–3 tablespoons raspberry jam
Instructions
- Make the crème légère: Whisk sugar, egg, egg yolk, and cornflour in a bowl. Heat milk in a saucepan to a simmer. Gradually pour milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, whisking continuously until it thickens and bubbles. Remove from heat and transfer to a bowl. Let cool for 10 minutes, then beat in butter. Cover and chill completely.
- Prepare the brioche dough: Turn out brioche dough onto a lightly floured surface and fold the 4 corners into the center. Flip the dough over and roll it gently to form a flat disc about 20cm in diameter.
- Assemble the tart: Lightly butter a 23cm springform cake tin. Place the brioche dough in the tin and press out to the sides. Loosely cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Bake: Heat oven to 190°C fan/gas 7. Brush the top of the dough with the egg and milk mixture and sprinkle generously with demerara sugar. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tin for 20 minutes, then remove and cool completely on a rack.
- Assemble the tart: Beat the crème pâtissière until smooth. Whip the double cream to stiff peaks. Gently fold whipped cream into the crème pâtissière.
- Layer the tart: Cut the cooled brioche horizontally into two even layers. Brush each cut side with elderflower cordial. Spread raspberry jam on the bottom layer. Pipe or spread crème légère on top of the jam. Cover with the top brioche layer.
- Chill and serve: Refrigerate for 1 hour to set before serving.
Notes
- Make sure the brioche dough is fully risen for the best texture.
- Chill the crème légère thoroughly to ensure it holds its shape when piped.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg