Tarte tropézienne

I first discovered the marvellous tarte tropézienne on a family holiday in Provence.

Queueing in the local bakery, I noticed several of the customers ahead of me were choosing what looked like a large, cream-filled hamburger bun.

That was enough of a recommendation for me and I bought the first of several we ended up eating that week.

The irresistible combination of soft brioche and silky vanilla cream had us seeking out tartes tropéziennes(?) in every town we visited, and I can’t recall a disappointing one.

I’ve thought of tarte tropézienne since, but it never occurred to make one until France’s World Cup match coincided with my daughter’s birthday.

Tarte tropézienne wasn’t particularly difficult to make, but I should have allowed more time. In future, I’ll make the dough before bed and leave it to rise in the fridge overnight.

Tarte tropézienne

For the brioche:

• 1½ tsp instant yeast
• 3 Tb milk, at room temperature
• 1 cup plain flour
• 1 Tb icing sugar
• ¼ tsp salt
• 1 large egg
• 3 Tb unsalted butter, softened

For the filling:

• 1 cup milk
• seeds from ½ a vanilla bean
• 1 egg
• 1 egg yolk
• ¼ cup sugar
• 2 Tb cornstarch
• ¼ cup unsalted butter, softened
• ¼ cup double cream, whipped

To assemble the tart:

• 1 egg, beaten
• ¼ cup pearl sugar (or five crushed sugar cubes)

1. In a small bowl, stir the yeast into the milk and leave for five minutes.
2. In a mixing bowl, stir together the flour and icing sugar. Add the yeast mixture and egg and beat until smooth, then add the butter and beat again.
3. Knead the dough by hand or with a dough hook until it comes together in a ball. Cover with clingfilm and leave to rise in the fridge until doubled in size. (This took about seven hours.)
4. Roll the chilled dough out into a large circle, about 1 cm thick. Transfer to a baking tray lined with non-stick baking paper. Cover with a tea towel and let it rest for 90 minutes.
5. To make the filling, heat the milk and vanilla in a saucepan over a medium flame.
6. In a mixing bowl, whisk together the egg, egg yolk, sugar and cornstarch.
7. When the milk reaches a simmer, slowly pour it into the mixing bowl, whisking steadily.
8. Transfer the mixture back to the saucepan. Heat until the custard thickens, stirring constantly, then remove from the heat and stir in the butter.
9. Cover the surface of the custard with clingfilm and transfer to the fridge until completely chilled.
10. Preheat the oven to 350°F (175°C). Brush the top of the dough with beaten egg and sprinkle evenly with pearl sugar.
11. Bake for about 20 minutes, or until golden brown. Cool completely on a wire rack.
12. Stir the chilled custard to loosen it, then fold in the whipped cream.
13. Slice the brioche in half horizontally and fill with the custard cream mixture. Chill the tart until ready to serve.

Family score: 8.8 out of 10

Tags: brioche, Dessert, French food, vegetarian