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.
78K 31 4
Grade this recipe:

Last modified on: September 11th 2018

Keywords for this recipe:BriocheSaint-TropezConfectionner's custardChantilly creamSugar
For 1 tart, you will need:

Change these quantities to make: 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.
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
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.].
Keeping
1 or 2 hours in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,190 Kcal or 4,982 Kj69 gr366 gr176 gr
59 %26 %35 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
108 Kcal or 452 Kj6 gr33 gr16 gr
5 %2 %3 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,190 Kcal or 4,982 Kj69 gr366 gr176 gr
59 %26 %35 %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 : 4.87 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Chinois, Sausage in brioche, Brioche galette, Nanterre 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: Pistachio cream, Pear and chocolate tart with a hint of mint, Pear and lime meringue pie, Fraisier (French strawberry cake), Strawberries with mint and cream, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Cranachan, Apple charlotte with toasted brioche, Pavlova, Pear verbena tarts, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Benoîton, Liège waffles, Cramique, Grapefruit moelleux, ... All
Other recipes you may also like
Macarons (the original French macaroons)
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,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
375K 25 23 min. October 29th 2014
Chocolate mousse
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.
439K3.7 40 min. February 21th 2011
New leavened bread
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.
825K 34.3 7 hours December 30th 2019
Italian Meringue
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.
442K4.3 30 min. June 2nd 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 4 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 e-mail address 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