St Tropez tart

Step by step recipe:

  1. 2 hoursSt Tropez tart : Photo of step #1
    Roll out 500 g Brioche dough into a flat cake the size of your tin or mould. (This one is 26 cm or 10 inches).

    Cover with a plastic sheet and leave in a warm place to rest for 2 hours.
  2. 3 min.St Tropez tart : Photo of step #2
    Preheat the oven to 370°F (190°C).

    Glaze the top and sprinkle with coarse sugar grains (or crushed sugar cubes).
  3. 25 min.St Tropez tart : Photo of step #3
    Cook for about 25 minutes.

    Leave to cool on a wire rack.
  4. 25 min.St Tropez tart : Photo of step #4
    Prepare 300 g Confectioner's custard (Crème pâtissière, or French pastry cream). As soon as it is ready, mix in the 2 sheets gelatin.

    Cover and leave to cool.
  5. 25 min.St Tropez tart : Photo of step #5
    Prepare 200 g Chantilly cream.
  6. 1 min.St Tropez tart : Photo of step #6
    Tip the Chantilly into the cold confectioner's custard...
  7. 4 min.St Tropez tart : Photo of step #7
    ...and incorporste gently by folding in with a soft spatula, leaning the pan over on its side.

    Stop as soon as the cream is mixed in. This cream is light and delicate, so there is no need to overdo it.
  8. 3 min.St Tropez tart : Photo of step #8
    Slice the brioche in half horizontally.
  9. 5 min.St Tropez tart : Photo of step #9
    Spread the cream over the bottom layer (a forcing bag is very useful for this).
  10. 3 min.St Tropez tart : Photo of step #10
    Then place the second layer on top and press down gently. Tidy up the edges if any cream has been squeezed out.

    Refrigerate for at least one hour.
  11. St Tropez tart : Photo of step #11
    Cut into portions and serve if possible after leaving at room temperature for around 30 minutes.

Remarks:

The true St Tropez tart recipe is a closely guarded secret and patented, so the details are not known. We can only attempt to get close to it, as I have done in this version.

Apparently it was Brigitte Bardot who, during the filming of And God Created Woman, suggested the name "Tarte de St Tropez", but the pâtissier himself preferred "Tarte Tropézienne". [Translator's note: a not-so-subtle difference in French which is entirely lost in translation.].

Source:

Home made.

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