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.
104K 4.0/5 based on 32 reviews
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Last modified on: September 11th 2018

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For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 9 min.
Resting: 2 hours
Cooking: 25 min.
All in all: 3 hours 34 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 2 hours
St Tropez tart
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
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
Cook for about 25 minutes.

Leave to cool on a wire rack.

Stage 4 - 25 min.
St Tropez tart
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
Prepare 200 g Chantilly cream.

Stage 6 - 1 min.
St Tropez tart
Tip the Chantilly into the cold confectioner's custard...

Stage 7 - 4 min.
St Tropez tart
...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
Slice the brioche in half horizontally.

Stage 9 - 5 min.
St Tropez tart
Spread the cream over the bottom layer (a forcing bag is very useful for this).

Stage 10 - 3 min.
St Tropez tart
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
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.
Source: Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,098 Kcal or 17,158 Kj682 gr3,102 gr1,506 gr
205 %262 %293 %228 %
Per 100 g
Energetic valueProteins CarbohydratesFats
371 Kcal or 1,553 Kj62 gr281 gr136 gr
19 %24 %27 %21 %
Per tart
Energetic valueProteins CarbohydratesFats
4,098 Kcal or 17,158 Kj682 gr3,102 gr1,506 gr
205 %262 %293 %228 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, leaven
How much will it cost?
  • For 1 tart : 4.87 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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: Chinois, Yvetot Douillons, Paris-Brest, Pistachio cream, Raisin breads (pains aux raisins), ... See them all 35

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Cranachan, Strawberry Verveine Tart , European glass, Peach Melba, Strawberry Charlotte, ... See them all 248

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