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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.

50,1934.0/5 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

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Measures:

How long does it take?

Time required

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

% 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 : 5.11 €

Note : These prices are only approximate

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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: Galette de Fougerolles, Chinois, Brioche feuilletée (flaky brioche), Mini apricot and pistachio brioches, Brioche royale, ... 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: Paris-Brest, Yvetot Douillons, Strawberry Verveine Tart , Puits d'amour, Chinois, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Saint Honoré cake, Millefeuille, Ice-cream Vacherin, Coupe Augustin, ... All
	Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Mouna, Cramique, Milk rolls, Flaky brownie brioche, ... All

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