This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
123 K 4.1/5 (33 reviews)
3 hours 35 min.
Easy
4.90 €
1 tart
6 IngredientsLast modified on: September 11th 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: 1,105 grams
Times for this recipe
Preparation: 1 hour 9 min.
Resting: 2 hours
Cooking: 25 min.
All in all: 3 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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).
Glaze the top and sprinkle with coarse sugar grains (or crushed sugar cubes).
Stage 3 - 25 min.
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.
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.
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.
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.].
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 680 RDI=260 % | 3,100 RDI=290 % | 1,510 RDI=230 % | 4,260 RDI=210 % | 17,830 RDI: 210 % |
| Per 100 g | 60 RDI=20 % | 280 RDI=30 % | 140 RDI=20 % | 390 RDI=20 % | 1,620 RDI: 20 % |
How much will it cost?
- For 1 tart : 4.95 €
Change currency:
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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Apple and Blackcurrant Brioche Pies, Galette de Fougerolles, Mini apricot and pistachio brioches, Agen prune cake, ... See them all 13
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Yvetot Douillons, Strawberry tart, Fraisier (French strawberry cake), Raisin breads (pains aux raisins), ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Key Lime Pie for Jeremy, Pear charlotte, Millefeuille, Pavlova, ... See them all 30
Pearl sugar
Like these other recipes: Benoîton, Grapefruit moelleux, Liège waffles, Brioche feuilletée (flaky brioche), Milk rolls, ... See them all 9
Other recipes you may also like
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious. March 10th 2019125 K 25 1 hour 40 min.
Ham and endives au gratin
You may already be familiar with the classic endives au gratin, but here's a new version where the endives are thinly sliced and pan-fried. March 6th 202425 K 1 hour 15 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012793 K 43 25 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013577 K5 25 min.
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven. February 21th 2011246 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.