🍰 Tarte Tropézienne
The Tarte Tropézienne is a large round of soft brioche, topped with pearl sugar, split and filled with a thick, creamy filling based on pastry cream and scented with orange blossom water. It is fluffy, sweet and fragrant, and is served chilled in wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 round brioche, about 500 g
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g cornflour
- 50 g butter
- 1–2 tbsp orange blossom water
- Pearl sugar to decorate
Method
- Heat the milk; whisk the yolks, sugar and cornflour together.
- Pour the hot milk over the yolks, return to the pan and stir until thick.
- Off the heat, beat in the butter and orange blossom water; cover and chill.
- Slice the brioche horizontally and spread the chilled cream over the bottom half.
- Replace the top, sprinkle with pearl sugar and chill for 1 hour before serving.
How to make it lighter
- Make the cream with semi-skimmed milk and halve the butter.
- Spread a thinner layer of cream.
- Cut 10 wedges instead of 8.
History
The cake was created in Saint-Tropez in the 1950s by a pastry chef of Polish origin, and the story goes that its name was suggested by actress Brigitte Bardot during a film shoot in the town. It has since become an emblem of the Côte d’Azur, sold in bakeries across the south of France.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →