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
Scale
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.