If you have a sweet tooth and a love for classic French desserts, you are in for an absolute treat with this Tarte Tropézienne Recipe. This iconic dessert from the French Riviera is a heavenly brioche cake filled with a luscious, creamy custard called crème légère. The combination of fluffy brioche, fragrant elderflower cordial, tangy raspberry jam, and rich double cream creates a symphony of flavors and textures that will transport your taste buds straight to a sunny café in Saint-Tropez. Perfectly balanced and beautifully presented, this dessert is sure to become a beloved favorite to enjoy with family and friends.
Ingredients You’ll Need
Creating the perfect Tarte Tropézienne is all about using simple yet high-quality ingredients that come together to bring authentic taste and delightful texture. Each ingredient plays a key role in building the luxurious layers of this dessert.
- ½ quantity brioche dough: Provides a soft, pillowy base with a rich buttery flavor essential for the tart’s tender crumb.
- Plain flour to dust: Helps keep the dough from sticking while rolling out, ensuring easy handling.
- 1 medium free-range egg, beaten with a splash of milk: Used for glazing the brioche to give a golden, shiny finish.
- Demerara sugar to sprinkle: Adds a subtle crunch and caramel-like sweetness on top of the baked brioche.
- 65g caster sugar: Sweetens the crème pâtissière for a smooth, delicate custard.
- 1 medium free-range egg: Adds richness and structure to the custard.
- 1 medium free-range egg yolk: Intensifies the custard’s silky texture and flavor.
- 30g cornflour: Thickens the custard to a luscious consistency without heaviness.
- 250g whole milk: Creates the creamy base for the custard with a touch of natural sweetness.
- 30g unsalted butter at room temperature, plus extra to grease: Incorporates richness into the custard and prevents sticking during baking.
- 100g double cream: Whipped and folded into the custard for that signature light and airy texture.
- 100ml elderflower cordial: Brushed on brioche layers to infuse a fragrant floral note that makes this recipe truly unique.
- 2-3 tablespoons raspberry jam: Adds a bright burst of fruitiness that perfectly complements the creamy custard.
How to Make Tarte Tropézienne Recipe
Step 1: Make the Crème Légère
Begin by whisking together caster sugar, the whole egg, egg yolk, and cornflour in a bowl until smooth. Heat the milk gently to a simmer in a saucepan, then gradually pour it into the egg mixture while whisking constantly to prevent lumps. Transfer this mixture back to the pan and cook over medium heat, whisking continuously until it thickens and bubbles, forming a silky custard. Remove from heat, let it cool slightly for about 10 minutes, and then beat in the butter until fully incorporated. Cover and chill this luxurious custard completely; this will form the base of your crème légère.
Step 2: Prepare the Brioche Dough
Turn out the brioche dough onto a lightly floured surface to prevent sticking. Fold each of the four corners into the center to create a neat package, then flip it over. Gently roll the dough to form a flat disc about 20cm in diameter. This step shapes the dough beautifully in preparation for rising and baking.
Step 3: Assemble the Tart
Lightly butter a 23cm springform cake tin to ensure easy removal after baking. Place the shaped brioche dough into the tin, pressing it out evenly to the sides. Cover loosely and set it in a warm spot to rise for approximately one hour, or until it has doubled in size. This rise makes the brioche wonderfully airy and soft.
Step 4: Bake the Brioche
Preheat your oven to 190°C fan or gas mark 7. Brush the risen dough generously with the beaten egg and milk mixture to create a lustrous surface. Sprinkle demerara sugar over the top for a delicate crunchy texture after baking. Bake for about 40 minutes, or until a skewer inserted comes out clean and the top is beautifully golden. Allow the brioche to cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Step 5: Finish the Filling and Assemble
Whip the chilled crème pâtissière until smooth and silky. Separately, whip double cream to firm peaks and gently fold it into the custard to create the signature light and fluffy crème légère. Carefully slice the cooled brioche horizontally into two even layers. Brush the exposed cut sides generously with elderflower cordial for that subtle yet distinct aroma. Spread raspberry jam evenly across the bottom layer, then either pipe or spread the creamy crème légère on top. Finally, crown your creation with the top layer of brioche.
Step 6: Chill and Serve
Refrigerate the assembled Tarte Tropézienne for at least one hour to let the flavors meld and the cream set perfectly. This chilling step is essential for slicing neat portions and fully enjoying the balance of textures and tastes.
How to Serve Tarte Tropézienne Recipe
Garnishes
Simple garnishes can elevate the presentation and flavor. A light dusting of powdered sugar or a few fresh raspberries on top brings color contrast and freshness that enhances the creamy custard and brioche.
Side Dishes
This dessert shines beautifully on its own, but serving it alongside a crisp green salad or a tart fruit sorbet balances the rich sweetness with refreshing acidity. A cup of fragrant Earl Grey tea or a glass of chilled rosé pairs wonderfully with the elderflower notes.
Creative Ways to Present
For a stunning display, try serving slices with a dollop of whipped cream and a drizzle of elderflower cordial on the plate. Alternatively, use individual tartlet molds for single servings, perfect for parties or special occasions—the elegance of the Tarte Tropézienne Recipe can truly shine no matter the presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in an airtight container to maintain freshness. The brioche may soften slightly but retains its delicious flavor for up to 2 days.
Freezing
While the brioche itself freezes well, the assembled tart is best enjoyed fresh due to the cream filling. If needed, you can freeze the brioche layer separately for up to one month and thaw it gently when needed.
Reheating
Warm the brioche gently in a low oven if serving separately or toast individual slices for a delightful textural contrast. Avoid reheating the cream filling to preserve its delicate structure.
FAQs
What exactly is a Tarte Tropézienne?
It is a French dessert consisting of a soft, buttery brioche filled with a light, creamy custard known as crème légère. The tart combines sweet, creamy, and floral flavors inspired by the French Riviera.
Can I make the crème légère in advance?
Absolutely! Preparing the custard ahead allows it to chill and set perfectly. This makes assembly easier and enhances flavor melding.
Is Tarte Tropézienne difficult to make?
While it requires some attention to detail, especially with the custard and dough preparation, it is very manageable. With patience and the right ingredients, it’s a fun and rewarding project.
What can I substitute for elderflower cordial?
If elderflower cordial is not available, a light floral syrup like orange blossom or even a clear simple syrup with a splash of lemon juice can work, though it will alter the distinctive aromatic nuance.
Can I turn this into individual servings?
Yes! Using smaller molds or tartlet pans, you can create mini Tarte Tropéziennes that are perfect for elegant entertaining or portion control.
Final Thoughts
I encourage you to try this Tarte Tropézienne Recipe if you want to impress yourself and your friends with a dessert that tastes as if it came straight from the sunny shores of the French Riviera. The softness of the brioche combined with the light custard and floral hints is unforgettable. It’s a little piece of French sunshine on your plate that’s absolutely worth every step of the process.
Print
Tarte Tropézienne Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes plus chilling and rising time (about 2 hours total)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Tarte Tropézienne is a classic French dessert featuring a rich and fluffy brioche filled with a luscious crème légère—a blend of custard and whipped cream infused with elderflower cordial and raspberry jam. This elegant and indulgent tart is perfect for special occasions or a delightful treat.
Ingredients
Brioche Dough
- ½ quantity brioche dough
- Plain flour to dust
- 1 medium free-range egg, beaten with a splash of milk (for brushing)
- 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
Additional Ingredients
- 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 to a gentle simmer. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Cook the crème légère: Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and starts to bubble. Remove from heat and transfer to a bowl. Let it cool for 10 minutes, then beat in the unsalted butter until fully incorporated. Cover and chill completely in the refrigerator.
- Prepare the brioche dough: Turn out the brioche dough onto a lightly floured surface. Fold the four corners into the center to create a rough square, then flip the dough over and gently roll it into a flat disc approximately 20cm in diameter.
- Assemble the tart base: Lightly butter a 23cm springform cake tin. Place the prepared brioche dough into the tin, pressing it out evenly to cover the base and sides. Loosely cover the tin and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Bake the brioche: Preheat the oven to 190°C fan (or gas mark 7). Brush the risen dough with the beaten egg and milk mixture, then sprinkle generously with demerara sugar. Bake for approximately 40 minutes or until a skewer inserted into the center comes out clean. Allow the brioche to cool in the tin for 20 minutes before removing it to cool completely on a wire rack.
- Prepare the filling: Once the crème pâtissière portion of the crème légère is chilled, beat it to a smooth consistency. Whip the double cream until stiff peaks form, then gently fold the whipped cream into the crème pâtissière to create a light and airy crème légère. Stir in the elderflower cordial evenly.
- Layer the tart: Carefully cut the cooled brioche horizontally into two even layers. Brush the cut sides generously with elderflower cordial. Spread raspberry jam over the bottom layer, then pipe or spread the prepared crème légère over the jam. Top with the second brioche layer to assemble the tart.
- Chill and serve: Refrigerate the assembled tart for at least 1 hour to allow the filling to set and the flavors to meld. Serve chilled for the best taste and texture.
Notes
- Ensure the milk is hot but not boiling when tempering the eggs to avoid curdling.
- Use a springform tin for easy removal without damaging the delicate brioche.
- The elderflower cordial adds a subtle floral note but can be substituted with orange blossom water if preferred.
- Allow the brioche to cool completely before slicing to prevent tearing.
- Chilling the tart before serving helps the crème légère set and enhances the flavor.
- Store leftovers in the refrigerator and consume within 2 days for optimal freshness.
