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
Scale
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.
