Description
Tarte Tropézienne is a classic French dessert combining a rich, fluffy brioche with a luscious crème légère filling, flavored with elderflower cordial and raspberry jam. This indulgent tart is perfect for special occasions, offering a delightful balance of sweet, creamy, and fragrant flavors that melt in your mouth.
Ingredients
Brioche Dough
- ½ quantity brioche dough (approx. 250g)
- Plain flour, for dusting
- 1 medium free-range egg, beaten with a splash of milk (for glazing)
- Demerara sugar, to sprinkle
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
- 100g double cream
- 100ml elderflower cordial
- 2-3 tablespoons raspberry jam
Instructions
- Make the crème légère: Whisk together the caster sugar, whole egg, egg yolk, and cornflour in a bowl until smooth. Heat the whole milk in a saucepan until it simmers gently. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until thickened and bubbling. Remove from heat and transfer to a bowl. Let it cool for 10 minutes, then beat in the unsalted butter until smooth. Cover with cling film and chill until completely cold.
- Prepare the brioche dough: Turn out the brioche dough onto a lightly floured surface. Fold the four corners into the center to form a square and then flip it over. Gently roll the dough into a flat disc approximately 20cm in diameter.
- Assemble the dough in the tin: Lightly butter a 23cm springform cake tin. Place the rolled dough into the tin and press it out evenly to the edges. Loosely cover and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat and prepare for baking: Heat the oven to 190°C fan (gas mark 7). Brush the risen dough with the beaten egg and milk mixture, then sprinkle generously with demerara sugar for a crunch and caramelized topping.
- Bake the brioche: Bake for approximately 40 minutes, or until the crust is golden and a skewer inserted in the center comes out clean. Let the brioche cool in the tin for 20 minutes before removing it to a wire rack to cool completely.
- Prepare the crème légère filling: Beat the chilled custard (crème pâtissière) until smooth. In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the custard mixture to create a light and airy crème légère.
- Assemble the tart: Once the brioche is completely cooled, carefully slice it horizontally into two even layers. Brush the cut sides with elderflower cordial to infuse flavor and moisture. Spread raspberry jam evenly on the bottom layer, then pipe or spread the crème légère over the jam.
- Finish and chill: Place the top brioche layer over the crème légère. Refrigerate the assembled tart for at least 1 hour to allow it to set before serving.
Notes
- Ensure the custard is fully chilled before folding in the whipped cream for the best texture.
- The elderflower cordial adds a floral note; substitute with orange blossom water if unavailable.
- Use a sharp serrated knife to slice the brioche cleanly.
- Consume the tart within 2 days for optimal freshness.
- The brioche dough can be prepared a day ahead to save time.
