1,294 easy and fully explained recipes, with 25,982 photos and 77 videos

St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.

82K 31 4

Last modified on: September 11^th 2018

Keywords for this recipe:Brioche Saint-Tropez Confectionner's custard Chantilly cream Sugar

For 1 tart, you will need:

1 500 g Brioche dough
2 80 g Pearl sugar
3 20 g beaten egg
4 300 g Confectioner's custard (Crème pâtissière, or French pastry cream)
5 2 sheets gelatin
6 200 g Chantilly cream
Total weight: 1,104 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 9 min.	2 hours	25 min.	3 hours 34 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 2 hours

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.

Stage 2 - 3 min.

Preheat the oven to 370°F (190°C).

Glaze the top and sprinkle with coarse sugar grains (or crushed sugar cubes).

Stage 3 - 25 min.

Cook for about 25 minutes.

Leave to cool on a wire rack.

Stage 4 - 25 min.

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.

Stage 5 - 25 min.

Prepare 200 g Chantilly cream.

Stage 6 - 1 min.

Tip the Chantilly into the cold confectioner's custard...

Stage 7 - 4 min.

...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.

Stage 8 - 3 min.

Slice the brioche in half horizontally.

Stage 9 - 5 min.

Spread the cream over the bottom layer (a forcing bag is very useful for this).

Stage 10 - 3 min.

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.

Stage 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.].

Keeping

1 or 2 hours in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,190 Kcal or 4,982 Kj	69 gr	366 gr	176 gr
59 %	26 %	35 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
108 Kcal or 452 Kj	6 gr	33 gr	16 gr
5 %	2 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,190 Kcal or 4,982 Kj	69 gr	366 gr	176 gr
59 %	26 %	35 %	27 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 4.87 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Agen prune cake, Sausage in brioche, Brioche royale, Galette de Fougerolles, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Fraisier (French strawberry cake), Pear and lime meringue pie, Pear verbena tarts, Millefeuille, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Mini Mont-Blanc choux puffs, Warm apple feuillantines, European glass, Pavlova, ... All
	Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Liège waffles, Mouna, Cramique, Brioche feuilletée (flaky brioche), ... All

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3^rd 2019

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
396K 25 44 min. January 23^th 2022

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
447K3.7 40 min. February 21^th 2011

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
845K 34.3 7 hours December 30^th 2019

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
447K4.3 30 min. June 2^nd 2015

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe (as 4 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.