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.
106 K 4.0/5 (32 reviews)
3 hours 35 min.
Easy
2 tarts
6 IngredientsLast modified on: September 11th 2018
For 2 tarts, you will need:
- 1
1 litre Brioche dough - 2
209.6 ml Pearl sugar - 3
40 ml beaten egg - 4
600 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 5
4 sheets gelatin - 6
400 ml Chantilly cream
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 1 litre 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 600 ml Confectioner's custard (Crème pâtissière, or French pastry cream). As soon as it is ready, mix in the 4 sheets gelatin.
Cover and leave to cool.
Cover and leave to cool.
Stage 5 - 25 min.
Prepare 400 ml 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 | 1,360 RDI=530 % | 6,200 RDI=590 % | 3,010 RDI=460 % | 8,520 RDI=430 % | 35,660 RDI: 430 % |
| Per 100 g | 60 RDI=20 % | 280 RDI=30 % | 140 RDI=20 % | 390 RDI=20 % | 1,620 RDI: 20 % |
| Per tart | 680 RDI=260 % | 3,100 RDI=290 % | 1,510 RDI=230 % | 4,260 RDI=210 % | 17,830 RDI: 210 % |
How much will it cost?
- For 2 tarts : 9.85 €
- Per 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: Mini apricot and pistachio brioches, Agen prune cake, Apple and Blackcurrant Brioche Pies, 3-fruit brioche loaf, Nanterre brioche, ... 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: Pains briochés aux raisins, Strawberry Verveine Tart , Pear and chocolate tart with a hint of mint, Chinois, Paris-Brest, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Cranachan, Strawberry Charlotte, Rum babas, Key Lime Pie for Jeremy, Diplomat cream, ... See them all 30
Pearl sugar
Like these other recipes: Mouna, Chouquettes, Brioche feuilletée (flaky brioche), Liège waffles, Cramique, ... See them all 9
Other recipes you may also like
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.February 2nd 2020324 K3.8 15 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...April 15th 2020137 K5 1 day 1 hour 20 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020314 K5 2 hours 25 min.
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.March 8th 2012137 K5 4 hours 25 min.
Rolled chestnut and apple brioche
This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.September 12th 201850 K 24 15 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.