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.
60,8334.0/5 for 27 ratings
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Last modified on: September 11th 2018

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
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

Whole recipe
Energetic valueProteins CarbohydratesFats
3,302 Kcal or 13,825 Kj69 gr356 gr176 gr
165 %26 %34 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj6 gr32 gr16 gr
15 %2 %3 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
3,302 Kcal or 13,825 Kj69 gr356 gr176 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?

Note : These prices are only approximate

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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: 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)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 creamChantilly 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 sugarPearl 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

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