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
3 tarts
6 IngredientsLast modified on: September 11th 2018
For 3 tarts, you will need:
- 1
1 kg 500 g brioche dough - 2
240 g Pearl sugar - 3
60 g beaten egg - 4
900 g confectioner's custard (crème pâtissière, or french pastry cream) - 5
6 sheets gelatin - 6
600 g Chantilly cream - Total weight: 3,315 grams
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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 kg 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 900 g confectioner's custard (crème pâtissière, or french pastry cream). As soon as it is ready, mix in the 6 sheets gelatin.
Cover and leave to cool.
Cover and leave to cool.
Stage 5 - 25 min.
Prepare 600 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 | 2,050 RDI=790 % | 9,310 RDI=880 % | 4,520 RDI=690 % | 12,780 RDI=640 % | 53,490 RDI: 640 % |
| 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 3 tarts : 14.80 €
- Per tart : 4.95 €
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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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Apple and Blackcurrant Brioche Pies, Galette de Fougerolles, Brioche galette, Brioche royale, ... 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, Fraisier (French strawberry cake), Pear verbena tarts, Saint Honoré cake, Pear and chocolate tart with a hint of mint, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Warm apple feuillantines, Strawberry Charlotte, European glass, Pear charlotte, ... See them all 30
Pearl sugar
Like these other recipes: Mouna, Chouquettes, Benoîton, Liège waffles, Cramique, ... See them all 9
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