Cooking-ez.com

1,010 easy and fully explained recipes, with 12,322 photos and 77 videos

St Tropez tart


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.
49,8314.0/5 for 27 ratings
Grade this recipe:

Last modified on: September 11th 2018

For 1 tart, you will need:

Change for:

How long does it take?

Time required
PreparationRestingCookingStart to finish
1 hour 9 min.2 hours25 min.3 hours 34 min.
Keeping:
1 or 2 hours in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 hours
St 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.

Stage 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).

Stage 3 - 25 min.
St Tropez tart : Photo of step #3
Cook for about 25 minutes.

Leave to cool on a wire rack.

Stage 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.

Stage 5 - 25 min.
St Tropez tart : Photo of step #5
Prepare 200 g Chantilly cream.

Stage 6 - 1 min.
St Tropez tart : Photo of step #6
Tip the Chantilly into the cold confectioner's custard...

Stage 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.

Stage 8 - 3 min.
St Tropez tart : Photo of step #8
Slice the brioche in half horizontally.

Stage 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).

Stage 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.

Stage 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.].

Nutritional information

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

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Chinois, 3-fruit brioche loaf, Nanterre brioche, Brioche galette, Pains briochés aux raisins, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)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 and lime meringue pie, Pains briochés aux raisins, Strawberry Verveine Tart , Fraisier (French strawberry cake), Pistachio cream, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Pavlova, Mini Mont-Blanc choux puffs, Peach Melba, Strawberry Verveine Tart , ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Cramique, Grapefruit moelleux, Liège waffles, Flaky brownie brioche, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 3 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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page