Cooking-ez.com

1,047 easy and fully explained recipes, with 11,466 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.

60,8334.0/5 for 27 ratings

Last modified on: September 11^th 2018

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 those ingredients for: 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.

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

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.].

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,302 Kcal or 13,825 Kj	69 gr	356 gr	176 gr
165 %	26 %	34 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	6 gr	32 gr	16 gr
15 %	2 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,302 Kcal or 13,825 Kj	69 gr	356 gr	176 gr
165 %	26 %	34 %	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 : 4.78 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Eggs in brioche nests, Sausage in brioche, Morteau sausage rolled brioche, Chinois, Brioche feuilletée (flaky 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: Almond cream or frangipane, Yvetot Douillons, Saint Honoré cake, Paris-Brest, Strawberry tart, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Strawberries with mint and cream, Rum babas, Chouquettes, European glass, ... All
	Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Chouquettes, Grapefruit moelleux, Liège waffles, 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,...
251,969 714.7/5 for 43 ratings 2 hours 38 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
80,636 25/5 for 12 ratings 23 min.

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.
93,7853/5 for 2 ratings 40 min.

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.
132,537 34.3/5 for 6 ratings 7 hours

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.
103,5534.3/5 for 15 ratings 30 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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.

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.