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.
113 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=190 % | 3,100 RDI=220 % | 1,510 RDI=170 % | 4,260 RDI=160 % | 17,830 RDI: 160 % |
| Per 100 g | 60 RDI=20 % | 280 RDI=20 % | 140 RDI=20 % | 390 RDI=10 % | 1,620 RDI: 10 % |
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: Flaky chocolate brioche, Pains briochés aux raisins, Apple and Blackcurrant Brioche Pies, Brioche galette, Galette de Fougerolles, ... 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, Almond cream or frangipane, Paris-Brest, Millefeuille, Yvetot Douillons, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Bavaroise cream, Peach Melba, Rum babas, Warm apple feuillantines, ... See them all 30
Pearl sugar
Like these other recipes: Liège waffles, Benoîton, Milk rolls, Cramique, Flaky brownie brioche, ... See them all 9
Other recipes you may also like
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.October 13th 2010554 K5 30 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024435 K4.3 20 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...March 11th 2018510 K 14.6 20 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024135 K 14.4 1 hour 35 min.
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.December 30th 2019106 K4.1 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.