If you have a sweet tooth and love a dessert that’s both fluffy and indulgent, I cannot wait for you to try this Tarte Tropézienne Recipe. This iconic French tart boasts a golden, buttery brioche base filled with a luscious, creamy custard blended with whipped cream and a hint of elderflower and raspberry jam. It’s like a cloud of delicate sweetness that melts in your mouth with every bite. Perfect for celebrations or a special treat to brighten up an ordinary day, making this recipe will quickly become one of your favorites to bake and share.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to nailing this classic tart. Each part plays an essential role in ensuring the perfect balance of flavors, textures, and that beautiful golden color.

Brioche dough (½ quantity): The rich and buttery dough forms the soft, fluffy base that’s the heart of this tart.
Plain flour to dust: Keeps your work surface smooth and prevents sticking when shaping the dough.
Egg, beaten with milk: Provides a glossy, golden finish when brushed on top before baking.
Demerara sugar to sprinkle: Adds a crunchy, caramelized topping that pairs beautifully with the soft brioche.
Caster sugar (65g): Sweetens the luxurious crème légère filling without overpowering it.
Medium free-range eggs (1 whole and 1 yolk): Essential for creating that rich, silky custard texture.
Cornflour (30g): Thickens the custard to the perfect consistency without any graininess.
Whole milk (250g): Adds creaminess and depth to the custard base.
Unsalted butter (30g, room temperature): Enriches the crème légère, making it smooth and velvety.
Double cream (100g): Whipped to stiff peaks, it lightens the filling with airy decadence.
Elderflower cordial (100ml): Brushes on the cut brioche layers for a subtle floral hint and moisture.
Raspberry jam (2-3 tablespoons): Adds a tart contrast that perfectly balances the rich creaminess.

How to Make Tarte Tropézienne Recipe

Step 1: Make the Crème Légère

Start by whisking the sugar, whole egg, egg yolk, and cornflour together in a bowl until smooth. Then heat the milk in a saucepan until it just starts to simmer. Gradually pour the warm milk into the egg mixture while whisking incessantly to prevent scrambling. Transfer everything back to the pan and cook over medium heat, whisking constantly until the custard thickens and bubbles gently. Remove from heat and beat in the butter until fully incorporated. Cover and chill the crème légère completely before moving on. This step creates that signature velvety filling that’s light yet firm enough to hold its shape.

Step 2: Prepare the Brioche Dough

Dust your work surface lightly with flour and turn out half of your brioche dough. Fold the four corners of the dough into the center to create a neat square, then flip it over. Gently roll the dough into a flat disc about 20cm in diameter. This gentle folding and rolling encourage an even rise and crumb structure during baking.

Step 3: Assemble and Proof the Tart Base

Butter a 23cm springform cake tin generously, then press the brioche dough into the prepared tin, pushing evenly to the edges. Cover the tin loosely with cling film or a clean towel and leave it somewhere warm for about 1 hour until it has doubled in size. This rising phase is crucial to achieve that airy, tender base typical of a great Tarte Tropézienne Recipe.

Step 4: Bake the Brioche Base

Preheat your oven to 190°C (fan)/gas mark 7. Brush the top of the risen dough with the egg-and-milk wash, then sprinkle a generous layer of demerara sugar on top for a delightful crunch and caramelized finish. Bake for approximately 40 minutes or until a skewer inserted in the center comes out clean. Allow the tart to cool in the tin for 20 minutes before unmolding onto a wire rack to cool completely. Patience here ensures the brioche holds its perfect texture without becoming soggy.

Step 5: Prepare the Filling

Once your crème légère has fully chilled, beat it until smooth. Separately, whip the double cream to stiff peaks. Gently fold the whipped cream into the crème légère to create a light, fluffy filling that still holds its luxurious creaminess. This combination is what really sets the Tarte Tropézienne Recipe apart from ordinary custard-filled pastries.

Step 6: Layer the Tart

Carefully slice the cooled brioche horizontally into two even layers with a serrated knife. Brush each cut surface evenly with elderflower cordial to infuse a subtle floral aroma and keep the brioche moist. Spread 2 to 3 tablespoons of raspberry jam on the bottom layer, adding that sweet and tangy depth. Then pipe or spoon the crème légère generously over the jam. Finally, place the top layer of brioche back over the filling to complete the tart.

Step 7: Chill Before Serving

Wrap your assembled tart lightly and refrigerate for at least 1 hour to let the flavors meld and the filling set. Taking the time to chill makes every slice clean and allows you to appreciate the intricate layers of textures and flavors which make this Tarte Tropézienne Recipe so extraordinary.

How to Serve Tarte Tropézienne Recipe

Garnishes

A light dusting of powdered sugar just before serving adds a touch of elegance and a delicate sweetness without overwhelming the tart. Fresh raspberries or edible flowers complement the elderflower notes and make the presentation pop with color and freshness.

Side Dishes

This tart shines beautifully alongside a simple cup of black coffee or a glass of chilled rosé. For a daytime treat, pair it with fresh fruit salad for a balance of textures and flavors that keeps your palate refreshed.

Creative Ways to Present

If you’re looking to impress guests, try serving individual slices with a small dollop of whipped cream and a spoonful of raspberry coulis drizzled around the plate. Alternatively, assemble smaller versions in mini tart cases for delightful bite-sized desserts at a party.

Make Ahead and Storage

Storing Leftovers

Tarte Tropézienne Recipe can be stored covered in the refrigerator for up to 2 days without losing its charm. Make sure to wrap it well to prevent the brioche from drying out and the filling from absorbing fridge odors.

Freezing

Freezing this tart is not recommended because the delicate custard and whipped cream filling can separate and lose the fresh texture once thawed. It’s best enjoyed freshly made or within a couple of days when refrigerated.

Reheating

This tart is best served cold or at room temperature to savor its creamy filling and tender brioche. Reheating is not advised as it can compromise the texture of the custard and whipped cream.

FAQs

What is the origin of Tarte Tropézienne?

The Tarte Tropézienne hails from the French Riviera, specifically Saint-Tropez. It was popularized by a Polish-French baker named Alexandre Micka in the 1950s and gained fame when Brigitte Bardot mentioned it during filming.

Can I use store-bought brioche dough?

Absolutely! Using store-bought brioche dough can save time and still give you a delicious tart, though homemade brioche adds a personal touch and richer flavor.

What if I don’t have elderflower cordial?

If elderflower cordial is tricky to find, a light syrup flavored with lemon zest or orange blossom water makes a lovely alternative to brush on the brioche layers.

Can I substitute the raspberry jam?

Yes, other berry jams or preserves work well in this tart. Just choose something not too sweet or chunky to maintain balance with the creamy filling.

Is the Tarte Tropézienne Recipe difficult for beginners?

While it involves a few steps, none are complicated. With patience and attention, even novice bakers can master this recipe and impress their friends with an authentic French delight.

Final Thoughts

Now that you know the secret behind every luxurious bite, I truly hope you give this Tarte Tropézienne Recipe a go. It’s a wonderful adventure of flavors and textures that brings a slice of French sunshine into your kitchen. Once you try it, I’m sure it will become a beloved recipe that you want to bake over and over again.