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.
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Last modified on: September 11th 2018
Keywords for this recipe: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
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.
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).
Glaze the top and sprinkle with coarse sugar grains (or crushed sugar cubes).
Stage 3 - 25 min.
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.
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.
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.
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.].
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.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,205 Kcal or 5,045 Kj | 74 gr | 381 gr | 186 gr |
| 60 % | 28 % | 36 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 109 Kcal or 456 Kj | 7 gr | 35 gr | 17 gr |
| 5 % | 3 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,205 Kcal or 5,045 Kj | 74 gr | 381 gr | 186 gr |
| 60 % | 28 % | 36 % | 28 % |
How much will it cost?
- For 1 tart : 4.87 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Chinois, Brioche galette, Apple and Blackcurrant Brioche Pies, Flaky chocolate brioche, ... 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: Pear verbena tarts, Peach and green tea tart, Pains briochés aux raisins, Strawberry Verveine Tart , Pear and chocolate tart with a hint of mint, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Quick Strawberry Millefeuille, Pavlova, Millefeuille, Pear verbena tarts, ... All |
 | Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Liège waffles, Cramique, Mouna, Grapefruit moelleux, ... All |
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