If you’ve never tried the Tarte Tropézienne, get ready for a deliciously indulgent experience that feels like a hug in pastry form. This French classic is a heavenly combination of a soft, pillowy brioche filled with a luscious, creamy custard and a touch of fruity sweetness, creating a dessert that’s both rich and refreshing. The Tarte Tropézienne Recipe balances delicate textures and flavors so perfectly, it’s no wonder this treat has been adored since it first captured hearts on the Riviera.
Ingredients You’ll Need
What makes the Tarte Tropézienne Recipe so delightful is not just its taste but the simplicity and quality of its ingredients. Each component plays a pivotal role, from the airy brioche base to the silky cream filling, giving you layers of flavor and texture with every bite.
- Brioche dough (½ quantity): The foundation of this tart—soft, fluffy, and slightly buttery for that tender crumb.
- Plain flour (for dusting): Prevents sticking when shaping the dough, ensuring a smooth prepare process.
- Medium free-range egg (beaten with milk): Used to glaze the brioche, it gives a beautiful golden and shiny crust.
- Demerara sugar (to sprinkle): Adds a subtle crunch and caramelized sweetness on top after baking.
- Caster sugar (65g): Sweetens the pastry cream perfectly without graininess.
- Medium free-range egg (1 whole + 1 yolk): Essential for thickening the custard and adding richness.
- Cornflour (30g): Acts as a thickener, ensuring your custard sets beautifully.
- Whole milk (250g): Provides creaminess and keeps the pastry cream lush.
- Unsalted butter (30g, plus extra for greasing): Adds richness to the pastry cream and prevents sticking when preparing the dough.
- Double cream (100g): Whipped to soft peaks, it lightens the custard filling, making it incredibly airy.
- Elderflower cordial (100ml): Brushed on the brioche layers for a delicate floral note that brightens the dessert.
- Raspberry jam (2–3 tablespoons): Provides a burst of tart fruitiness that cuts through the richness of the cream.
How to Make Tarte Tropézienne Recipe
Step 1: Prepare the Crème Pâtissière
Start by whisking the caster sugar, whole egg, egg yolk, and cornflour in a bowl until smooth. Then gently heat the milk just until it reaches a simmer — no boiling here, just hot enough to gently cook the eggs. Gradually whisk the hot milk into your egg mixture to temper it, preventing scrambled eggs. Pour this back into the pan and stir continuously over medium heat until it thickens and bubbles. Once thickened, take it off the heat and beat in the unsalted butter for smooth richness. Leave the mixture to cool for 10 minutes, then cover and chill until completely cold, setting the creamy base for your filling.
Step 2: Shape the Brioche Dough
Turn out half a batch of brioche dough onto a lightly floured surface — the softest, most fragrant dough you’ll work with. Fold each of the four corners into the center to create a neat parcel, then flip it over and gently roll it into a flat disc about 20cm across. This shaping step helps the brioche rise evenly and gives it that signature rustic charm.
Step 3: Proof the Dough
Lightly butter a 23cm springform cake tin—this keeps your brioche from sticking and helps it hold its shape during baking. Press the dough out evenly into the tin and cover it loosely. Find a warm spot to let it rise for about 1 hour, or until the dough doubles in size. Watch it puff up like a soft cloud—that’s when you know it’s ready!
Step 4: Bake the Brioche
Preheat your oven to 190°C fan/gas mark 7. Brush the top of your puffed dough with the egg and milk glaze and sprinkle generously with demerara sugar. This simple step adds a golden shine and a luscious crunch to the baked surface. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean and the brioche has a lovely golden brown crust. Let it sit in the tin for 20 minutes before turning out onto a rack to cool completely.
Step 5: Prepare the Crème Légère
Once the pastry cream is thoroughly chilled, give it a quick whisk until smooth to remove any lumps. Whip your double cream to stiff peaks, being careful not to overbeat. Gently fold the whipped cream into the pastry cream to create a light, airy crème légère—this will be the indulgent filling that elevates the Tarte Tropézienne Recipe to something truly special.
Step 6: Assemble Your Tarte Tropézienne
Carefully slice your cooled brioche horizontally to form two even layers. Brush each cut side with a generous amount of elderflower cordial, infusing the bread with a subtle floral brightness. Spread raspberry jam over the bottom half, adding a tart contrast, then dollop or pipe the crème légère over the jam. Finally, crown your creation with the top brioche layer.
Step 7: Chill and Set
The magic happens when you refrigerate the tart for at least an hour, allowing the flavors to meld and the cream filling to set just right. This step ensures every slice will hold together beautifully while delivering that unforgettable melt-in-the-mouth experience.
How to Serve Tarte Tropézienne Recipe
Garnishes
For a little extra flair, dust the top of your Tarte Tropézienne with a sprinkle of powdered sugar or decorate with fresh raspberries that echo the jam inside. A few edible flowers can elevate the presentation too, highlighting its Provençal roots and making each serving picture-perfect.
Side Dishes
This dessert is so rich and satisfying it pairs wonderfully with something light like a simple green tea or a crisp glass of sparkling wine. Fresh fruit salad with a hint of mint also complements the creamy sweetness without overwhelming the palate.
Creative Ways to Present
Why not impress your guests by turning the Tarte Tropézienne into individual tartlets using smaller tins? Or slice it into squares and serve with a drizzle of elderflower syrup for an elegant finish. For an extra touch, pipe some extra crème légère on top with a star nozzle to add texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any Tarte Tropézienne left over, keep it refrigerated in an airtight container. It’s best enjoyed within two days since the brioche can start to dry out and the cream filling is freshest early on. Let it come to room temperature briefly before serving for the best flavor.
Freezing
While it’s tempting to freeze this dessert, the delicate cream filling doesn’t freeze well and may separate upon thawing. If you must freeze, freeze the brioche layers separately before assembling, then thaw and fill fresh when ready to serve.
Reheating
Because the star of this Tarte Tropézienne Recipe is the cool, creamy filling, reheating is not recommended. Instead, enjoy the brioche at room temperature or chilled to preserve the contrasting textures and flavor harmony.
FAQs
What is the origin of the Tarte Tropézienne Recipe?
The Tarte Tropézienne was created in the 1950s in Saint-Tropez by a Polish baker who combined brioche with a special cream filling, inspired by a traditional Polish dessert. It quickly became a beloved French Riviera specialty.
Can I use store-bought brioche dough?
Yes, store-bought brioche dough can be a convenient shortcut, but the homemade dough brings that authentic fluffy texture and flavor that makes the Tarte Tropézienne Recipe truly exceptional.
What can I substitute for elderflower cordial?
If elderflower cordial is hard to find, a light syrup or even a splash of orange blossom water can work in a pinch, offering a similarly delicate floral note without overpowering the dessert.
Is the raspberry jam necessary?
The raspberry jam adds a wonderful tart contrast that balances the creamy, sweet filling perfectly. However, you can experiment with other fruit preserves like apricot or strawberry based on your preference.
How long does the Tarte Tropézienne keep once made?
This tart tastes best within two days of preparation when the brioche is soft and the cream fresh. Beyond that, the texture may change, so it’s best enjoyed sooner rather than later.
Final Thoughts
There’s something truly special about mastering the Tarte Tropézienne Recipe—a dessert that feels like a celebration in every bite. Its blend of tender brioche, vibrant elderflower, and silky cream filling is like stepping into a sunny afternoon in the South of France. Whether you’re baking for family, impressing friends, or treating yourself, this recipe is worth every moment spent creating it. Dive in, savor the process, and enjoy every rich, creamy mouthful!
Print
Tarte Tropézienne Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes plus 1 hour chilling and 1 hour dough rise
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Tarte Tropézienne is a classic French dessert featuring a soft and buttery brioche filled with a luscious elderflower-infused crème légère and raspberry jam. This elegant tart combines the richness of a creamy custard with the light floral notes of elderflower, balanced by the sweet tartness of raspberry jam, creating a delightful treat perfect for special occasions or indulgent afternoons.
Ingredients
Brioche Dough and Topping
- ½ quantity brioche dough
- Plain flour, for dusting
- 1 medium free-range egg, beaten with a splash of milk
- Demerara sugar, to sprinkle
Crème Pâtissière
- 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
Additional Filling
- 100g double cream
- 100ml elderflower cordial
- 2–3 tablespoons raspberry jam
Instructions
- Make Crème Pâtissière: In a bowl, whisk together the caster sugar, whole egg, egg yolk, and cornflour until smooth. Heat the whole milk in a saucepan until it just begins to simmer. Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles. Remove from heat, transfer to a bowl, and let cool for 10 minutes before beating in the unsalted butter. Cover and chill completely to set the custard.
- Prepare Brioche Dough: Turn the brioche dough out onto a lightly floured surface. Fold the four corners into the center, then flip the dough over and gently roll it out to form a flat disc about 20cm in diameter.
- Proof Dough in Tin: Lightly butter a 23cm springform cake tin. Place the rolled-out brioche dough in the tin and press it evenly to the sides. Loosely cover and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Bake Brioche: Preheat the oven to 190°C fan/gas mark 7. Brush the top of the dough with the egg and milk wash, then sprinkle generously with demerara sugar. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and let it cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
- Prepare Crème Légère Filling: Beat the chilled crème pâtissière until smooth. Whip the double cream to stiff peaks. Gently fold the whipped cream into the crème pâtissière to create a light and airy crème légère.
- Assemble the Tarte Tropézienne: Using a sharp knife, cut the cooled brioche horizontally into two even layers. Brush each cut surface with the elderflower cordial. Spread the raspberry jam evenly over the bottom layer. Pipe or spread the crème légère generously on top of the jam layer. Place the top layer of brioche back on to cover the filling.
- Chill Before Serving: Refrigerate the assembled tart for at least 1 hour to allow the filling to set and flavors to meld before serving.
Notes
- For best results, use fresh, high-quality free-range eggs and unsalted butter.
- Ensure the crème pâtissière is fully chilled before folding in the whipped cream to maintain a light texture.
- The elderflower cordial adds a unique floral flavor; if unavailable, a mild citrus syrup could be used as a substitute.
- Serving chilled helps the tart hold its shape and makes slicing easier.
- Store leftover tart covered in the refrigerator and consume within 2 days for optimal freshness.
