Tarte tropezienne, the original French recipe

Also known as the Saintes-Tropez cake, the tarte tropezienne is a French dessert consisting of brioche bread and a rich cream.

French cuisine is certainly not new to these simple sweets but able to amaze anyone, even if the hands that gave life to the tarte tropézienne come from Poland. We are talking about the Polish pastry chef Alexandre Micka, arrived in Provence between the 40s and 50s. Here he opens his pastry shop and begins to produce a dessert made up of two discs of brioche dough filled with chiboust cream.

The recipe was from her grandmother, but after the success achieved thanks to Brigitte Bardot, she decided to patent the dessert under the name of Tarte Tropézienne, apparently suggested by the actress herself. Since then the recipe is secret but we too, like many others, set to work to recreate it. Here is the result.

Tropézienne pie
Tropézienne pie

How to prepare the tarte tropézienne recipe

  1. Combine in the bowl planetarium flour, baking powder and sugar. On the side, mix the milk with a whole egg and the essence of orange blossom.
  2. Activate the machine and slowly pour the milk with the eggs, leaving it to work until it is strung. At this point, add the soft butter, one piece at a time, and the salt only lastly.
  3. Finish working the dough on the pastry board give it the shape of a ball and put it a bump up in a buttered bowl for 3 hours, covered with plastic wrap, in the oven off with the light on.
  4. Then transfer the dough onto a sheet of parchment paper and flatten it slightly in order to obtain a 22cm disc. Put it to rise in the oven off with the light on for an hour.
  5. Brush the surface with the beaten egg yolk, decorate with the granulated sugar and cook at 170°C for 20 minutes.
  6. In the meantime cream preparations. Beat the egg yolks, sugar, corn starch, orange blossom essence and vanilla in a bowl. On the side, heat the milk in a saucepan. Once hot, pour it over the eggs, stirring with a whisk to obtain a homogeneous mixture.
  7. Put the cream back on the heat and let it cook for about ten minutes, just long enough for it to thicken, then transfer it to a bowl and let it cool down.
  8. Work the cream with an electric mixer until it is creamy again, then first incorporate the butter at room temperature and then the whipped creamvery cold from the fridge.
  9. Now that all the preparations are ready, all that remains is to divide the panbrioche into two disks and fill it with a generous layer of cream.

If you love French desserts then try Paris-Brest too: the choux pastry is really delicious!


You can keep the Saint-Tropez tarte for a maximum of two days in the fridge, well covered in plastic wrap.

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