Transport yourself to the glamorous beaches of St. Tropez with a heavenly slice of La Tarte Tropézienne. This iconic dessert, born in the heart of the French Riviera, captures the essence of indulgence and sophistication. With its delicate brioche, luscious cream filling, and tantalizing sprinkle of pearl sugar, La Tarte Tropézienne promises to whisk you away to a world of pure culinary bliss.
Discovering the Essence of La Tarte Tropézienne
La Tarte Tropézienne, also known as the “St. Tropez tart,” is a legendary creation that has captivated taste buds around the globe. It was invented in the 1950s by a Polish pastry chef named Alexandre Micka, who settled in St. Tropez and brought this delectable dessert to life. Today, La Tarte Tropézienne is an integral part of the culinary heritage of the French Riviera, embodying the spirit of elegance and indulgence that defines this picturesque region.
Unveiling the Layers of La Tarte Tropézienne
La Tarte Tropézienne is a harmonious marriage of textures and flavors. The star of the show is the brioche, which is rich, buttery, and delicately sweet. Its golden crust provides a delightful contrast to the fluffy and tender interior. The filling consists of a luscious cream made from a combination of pastry cream and whipped cream, resulting in a light and velvety texture. To finish, the tart is adorned with a generous sprinkling of pearl sugar, adding a delicate crunch and a touch of sweetness.
Ingredients:
For the brioche:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm milk
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter, softened
For the cream filling:
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 ¼ cups heavy cream, chilled
For the topping:
- 2 tablespoons pearl sugar
Instructions
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In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
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In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.
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Mix the ingredients until a soft dough forms. Knead the dough on a lightly floured surface for about 10 minutes or until smooth and elastic.
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Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
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Punch down the risen dough and divide it into two equal portions. Shape each portion into a round, flat disk and place them on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
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Preheat the oven to 375°F (190°C). Bake the brioche disks for 15-20 minutes or until golden brown. Remove from the oven and let them cool completely.
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In a saucepan, heat the milk and vanilla extract over medium heat until steaming.
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In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and let it cool to room temperature.
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In a mixing bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream until well incorporated.
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To assemble the tart, slice each brioche disk in half horizontally. Spread the cream filling evenly over the bottom half of one disk, then place the other half on top. Repeat with the second disk.
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Sprinkle pearl sugar generously over the tops of the tarts, adding an extra touch of sweetness and crunch.
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Refrigerate the tarts for at least 2 hours to allow the flavors to meld and the cream to set.
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Slice and savor the divine flavors of La Tarte Tropézienne.
F.A.Q
Can I add additional flavors to the cream filling?
While the classic version of La Tarte Tropézienne features a vanilla cream filling, you can certainly experiment with other flavors. Consider adding a hint of citrus zest, almond extract, or even a touch of rum for a delightful twist.
Can I make the brioche and cream filling in advance?
Yes, you can prepare the brioche and cream filling a day ahead. After cooling, wrap the brioche tightly in plastic wrap and store it at room temperature. Similarly, cover the cream filling and refrigerate. Assemble the tart just before serving for the freshest experience.
What can I serve with La Tarte Tropézienne?
La Tarte Tropézienne is a stunning dessert on its own, but you can elevate the experience by serving it with a dollop of whipped cream, fresh berries, or a drizzle of raspberry coulis. It pairs beautifully with a cup of coffee or a glass of chilled Champagne.
Conclusion
La Tarte Tropézienne invites you to indulge in a slice of paradise, where every bite transports you to the sun-drenched beaches and glamorous atmosphere of St. Tropez. With its delicate brioche, luscious cream filling, and enchanting sweetness, this iconic dessert embodies the essence of French Riviera elegance and culinary artistry. So, treat yourself to a taste of luxury, close your eyes, and let the flavors of La Tarte Tropézienne whisk you away to a world of pure delight.
