Tropézienne Brioche Tart

Name: Tropézienne Brioche Tart
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 2 tbsp sugar; 1/2 tsp instant yeast; 1/4 tsp salt; 2 eggs; 1 tbsp (15 ml) water; 1/2 lemon, zest finely grated; 2 tbsp unsalted butter, softened; 1/4 cup (55 g) sugar; 2 tbsp cornstarch; 1 tbsp unbleached all-purpose flour; 2 eggs; 1 1/4 cups (310 ml) hot milk; 1/4 tsp (1 ml) vanilla extract; 2 tbsp unsalted butter; 1/2 tsp (2.5 ml) orange blossom water or finely grated orange zest; 1 egg, beaten; 1 tbsp (15 ml) 35% cream or milk; 2 tbsp pearl sugar (see note)

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Preparation 50 MIN

Cooking 30 MIN

Chilling 2 H

Raising 3 H 30 MIN
Servings 1
Makes 8 servings

This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The soft and sticky dough is kneaded by hand to give it body and elasticity, and proofed twice to get a smaller crumb with no big air pockets. Once baked, the brioche is sliced in half on the horizontal—let it cool completely before you apply the chilled pastry cream, or else it could melt and run down the sides. Another pro tip: Enjoy this French treat tout de suite...it always tastes best the day you bake it!

Ingredients
Preparation

Ingredients

Brioche Dough

1 cup (150 g) unbleached all-purpose flour
2 tbsp sugar
1/2 tsp instant yeast
1/4 tsp salt
2 eggs
1 tbsp (15 ml) water
1/2 lemon, zest finely grated
2 tbsp unsalted butter, softened

Orange Blossom Pastry Cream

1/4 cup (55 g) sugar
2 tbsp cornstarch
1 tbsp unbleached all-purpose flour
2 eggs
1 1/4 cups (310 ml) hot milk
1/4 tsp (1 ml) vanilla extract
2 tbsp unsalted butter
1/2 tsp (2.5 ml) orange blossom water or finely grated orange zest

Egg Wash

1 egg, beaten
1 tbsp (15 ml) 35% cream or milk
2 tbsp pearl sugar (see note)

Preparation

Brioche Dough

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the eggs, water and lemon zest. Mix just until the dough starts to form.
Add the butter and knead the dough for 5 minutes. The dough will be soft and very sticky. Transfer to a clean, lightly oiled bowl. Cover with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.

Orange Blossom Pastry Cream

Meanwhile, in a pot off the heat, whisk together the sugar, cornstarch and flour. Add the eggs and whisk to combine. Stir in the milk and vanilla. Cook over medium-high heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Stir in the butter and orange blossom water. Pass through a sieve set over a bowl to remove any lumps.
Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate for 2 hours or until completely chilled. When ready to use, gently mix with a spatula until creamy and smooth.
Butter the sides of an 8-inch (20 cm) springform pan. Line the bottom of the pan with parchment paper. Butter the paper.
On a lightly floured surface, knead the brioche dough for 1 minute, then form it into a ball. With a rolling pin, roll out the dough to form an 8-inch (20 cm) disc. Place in the prepared springform pan. Cover with plastic wrap. Let rise in a warm, humid spot for 1 hour 30 minutes.
With the rack in the middle position, preheat the oven to 350°F (180°C).

Egg Wash

In a small bowl, combine the egg and cream with a fork. With a pastry brush, brush the dough with the egg wash. Sprinkle the surface of the dough with the pearl sugar.
Bake for 25 minutes or until the brioche is golden. Let cool completely on a wire rack. Run a thin blade between the brioche and the sides of the pan and unmould.
Cut the brioche in half horizontally to get two layers. Spread the pastry cream over the bottom layer, leaving a 1/2-inch (1 cm) border all the way around. Cover with the second layer. This dessert is best served the same day.

Note

Pearl sugar can be found in fine grocery stores and specialty shops. If unavailable, use sugar cubes crushed with a mortar and pestle until the size of peppercorns.

To help you with this recipe

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