Mini Tarte Tropezienne

The cake y part of the tart is made with a brioche like dough so it s not necessarily sweet.

Mini tarte tropezienne. As the name indicates tarte tropézienne is a traditional saint tropez recipe. Legend has it that it all started with a french grandmother a little pastry shop in st. Shape into a ball and cover with cling film and keep in a warm place to rise.

It features a luscious pastry cream inside a sweet brioche pastry topped with crunchy sugar. Alexandre micka opened a pastry shop in saint tropez in 1955 where he made a wonderful cake filled with cream. La tarte tropezienne is a southern french dessert this is a traditionnel french brioche that is coated with hard sugar cristals and split in half then filled with cream.

Whip the cream at medium speed. A tarte tropézienne is more akin to a baked doughnut that s been filled with custard. Today the only authentic tarte tropézienne is still made by the same company.

I truly appreciate the detailed numbered steps. Lastly whip the cream to stiff peaks and either fold it into the buttercream mixture or whip the buttercream mixture into it in the mixer. Put mixer bowl whip accessory and whipping cream in the freezer for 10 minutes.

Add the icing sugar and increase the speed until the cream is very firm. That same year brigitte bardot discovers this famous cake. I had a special event to go to last week end a garden party and my tarte tropézienne was a real hit.

1 1 3 cups heavy cream. Stir in the orange flower water and kirsch if you re using them. Stir the ingredients with a spatula to combine and then knead on the lowest setting until elastic and the dough is able to be stretched without breaking.