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Tarte Tropezienne

In 1956, Roger Vadim presents "And God Created Woman" at the Cannes Film Festival, starring Brigitte Bardot. Tarte Tropézienne pays homage to her.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Servings: 6 people
Course: Dessert
Cuisine: French

Ingredients

For the brioche
  • 5 cups all-purpose flour
  • 2 tablespoons active dry yeast
  • 6 eggs , beaten
  • 2 egg yolks (for the egg wash)
  • 1 teaspoon salt
  • 1½ cup unsalted butter (soft)
  • ½ cup sugar
  • Zests of 2 lemons
  • 1 cup pearl sugar (or icing sugar)
For the pastry cream
  • 2 cups milk
  • 2 vanilla pods
  • 6 egg yolks
  • ½ cup sugar
  • ½ cup flour
  • ½ cup cornstarch
  • 4 tablespoons orange blossom water
For the whipped cream
  • 1 cup whipping cream
  • ¼ cup icing sugar
Equipment
  • Stand mixer
  • springform pan
  • pastry brush
  • pastry bag
  • Cooling rack

Instructions

Brioche
    Cup of Yum
  1. Put flour, salt, sugar, yeast and eggs in the bowl of a stand mixer.
  2. Knead for 5 minutes.
  3. Add the softened butter and the lemon zests.
  4. Knead again for 5 minutes.
  5. Cover the dough and let it rise for 90 minutes in a warm place away from drafts.
  6. Spread the dough about ½ inch (1 cm) thick and place in a greased springform pan.
  7. Cover the dough again and let rise at room temperature for 30 minutes.
Pastry cream
  1. Scrape vanilla seeds and put them in the milk.
  2. Bring the milk to boil with the vanilla pod.
  3. Beat the egg yolks and sugar until the mixture turns pale yellow and firms up.
  4. Add flour and cornstarch. Beat well, then, while continuing to beat pour the boiling milk over.
  5. Add the orange blossom water.
  6. Return the pan to cook over medium heat for 3 minutes, stirring continuously.
  7. Once the custard thickens, pour into a bowl and cover with plastic wrap that touches the cream and cool quickly.
Whipped cream
  1. Place mixer bowl, whip accessory and whipping cream in the freezer for 10 minutes.
  2. Whip the cream at medium speed.
  3. Add the icing sugar and increase the speed until the cream is very firm.
  4. Refrigerate.
  5. Preheat oven to 350 F (180˚C).
  6. Once the brioche has risen, brush with egg yolk and sprinkle with pearl sugar or icing sugar.
  7. Bake for 20 to 30 minutes.
  8. Let cake cool on a rack and then cut into 2 horizontally.
  9. Combine the cooled pastry cream and whipped cream.
  10. Apply pastry cream on the bottom part of the brioche with a pastry bag then place top part.
  11. Refrigerate until ready to serve.