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.
115 K 4.1/5 (33 reviews)
3 hours 35 min.
Easy
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
Change measures:
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: Brioche galette, Nanterre brioche, Apple and Blackcurrant Brioche Pies, Brioche feuilletée (flaky brioche), Brioche Tatin, ... 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: Peach and green tea tart, Raisin breads (pains aux raisins), Strawberries with mint and cream, Strawberry tart, Fraisier (French strawberry cake), ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Frozen nougat, Strawberry Charlotte, European glass, Chantilly rice pudding, ... See them all 30
Pearl sugar
Like these other recipes: Cramique, Flaky brownie brioche, Mouna, Milk rolls, Brioche feuilletée (flaky brioche), ... See them all 9
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.November 26th 2011303 K4.1 1 hour 25 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...February 21th 2011123 K4 1 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011141 K 24.1 3 min.
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...March 10th 2019237 K 53 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.