Return to the source: Tart Tropézienne

Dreamed up by Alexandre Michka, a Polish pastry chef working in Saint-Tropez, this brioche filled with citrus cream is now the gourmet icon of the Côte d'Azur. Created back in 1955, its popularity stands the test of time.
By Mélissa Darré

Serves 6
Preparation time: 1 hour
Baking time: 30 minutes
Resting time: 4 hours
Cost: £

Equipment: Tart pan • mixer • food processer

Make the brioche dough

Ingredients: 250g flour • 10g baker's yeast • 30g caster sugar • pinch of salt • 3 eggs • 100g butter • 80g granulated sugar • 1 lemon

1. In the food processor, mix the flour, salt, caster sugar, yeast and eggs. Blend on a low speed for about 5 minutes until the mixture comes together.

2. Add the chopped butter along with the lemon zest. Blend for another 5 minutes until the dough comes away from the sides of the bowl.

3. Cover the bowl with a damp towel and allow the dough to rise at room temperature for at least 2 hours, until it has doubled in volume.

4. Flatten into a 1.5cm thick circle, 20cm in diameter. Place on a baking sheet and allow to rise again for 2 hours.

5. Sprinkle with granulated sugar and brush with a beaten egg yolk. Bake for approximately 30 minutes in a preheated 180°C oven.

6. After baking, allow the brioche to cool. When cooled, cut the brioche in half horizontally.

Prepare the creme patissiere

Ingredients: 70g caster sugar • 500ml semi-skimmed milk • 3 egg yolks • 60g wheat flour • 1 vanilla pod • 200ml double cream • 2 tbsp orange flower water

1. In a saucepan, bring the milk to a boil and add the split vanilla pod.

2. Beat the eggs and caster sugar in a large bowl until the mixture is very light in colour, whisking vigorously. Add the flour and boiling milk and mix well.

3. Return to the heat for 3 minutes, stirring until the mixture thickens. Pour the mixture onto a tray, cover with cling film and allow to cool.

4. In the food processor, whip the chilled cream until firm. Chill.

5. Incorporate the cooled creme patissiere into the whipped cream, adding the orange flower water. Using a pastry bag, pipe the cream onto the first brioche round, then place the second round on top. Dust with icing sugar and serve. 

Tip: to ensure that the cream holds its shape, add one or two gelatine leaves.

Return to the source: Tart Tropézienne
Return to the source: Tart Tropézienne
Created back in 1955, its popularity stands the test of time
© Fotolia - Je¦üro¦éme Romme¦ü

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