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Tropézienne Brioche Tart
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This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The soft and sticky dough is kneaded by hand to give it body and elasticity, and proofed twice to get a smaller crumb with no big air pockets. Once baked, the brioche is sliced in half on the horizontal—let it cool completely before you apply the chilled pastry cream, or else it could melt and run down the sides. Another pro tip: Enjoy this French treat tout de suite...it always tastes best the day you bake it!
Ingredients
- 1 cup unbleached all purpose flour
- 2 Tbsp. sugar
- 1/2 tsp. instant yeast
- 1/4 tsp. salt
- 2 eggs
- 1/2 lemon (zest finely grated)
- 2 Tbsp. unsalted butter (softened)
- 1/4 cup sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. unbleached all purpose flour
- 2 eggs
- 1 1/4 cups milk
- 1/4 tsp. vanilla extract
- 2 Tbsp. unsalted butter
- 1/2 tsp. orange blossom water (or finely grated orange zest)
- 1 egg (beaten)
- 1 Tbsp. cream (or milk)
- 2 Tbsp. pearl sugar (see note)
Directions
NutritionView More
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Calories240Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol155mg52% |
Sodium150mg6% |
Potassium160mg5% |
Protein8g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber<1g4% |
Sugars15g |
Vitamin A8% |
Vitamin C10% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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