If you have a sweet tooth and a love for buttery, fluffy treats, this Tarte Tropézienne Recipe will quickly become one of your all-time favorites. This delightful French dessert features a golden, tender brioche base enveloping a luscious, creamy Crème Diplomate filling. Originating from the charming town of Saint-Tropez, the Tarte Tropézienne is the perfect combination of rich textures and delicate flavors, crowned with a sprinkle of pearl sugar for that irresistible crunch. Whether you’re celebrating a special occasion or simply want to indulge in a little homemade luxury, this recipe brings the magic of French patisserie straight to your kitchen with every heavenly bite.
Ingredients You’ll Need
All the ingredients for this Tarte Tropézienne Recipe are simple and familiar, yet each plays an essential role in creating the cake’s signature texture and flavor. From rich butter and eggs for the brioche to silky vanilla-infused cream filling, you’ll appreciate how these staples come together for a truly elegant dessert.
- Active dry yeast (2 ¼ teaspoons): Activates the dough for a perfect rise and lightness.
- Warm milk (¼ cup): Helps to awaken the yeast and blend the dough smoothly.
- Sugar (2 tablespoons + ¼ cup): Adds sweetness to the dough and cream, balancing richness.
- Large eggs (2): Provide structure and richness to the brioche.
- Vanilla extract (1 teaspoon): Infuses the dough and cream with delicate aroma and warmth.
- All-purpose flour (1 ¾ cups): The foundation for the brioche’s tender crumb.
- Salt (¼ teaspoon): Enhances flavor by balancing the sweetness.
- Unsalted butter (7 tablespoons, softened): Turns the brioche luxuriously soft and flavorful.
- Whole milk (1 cup): For the creamy base of the Crème Diplomate filling.
- Egg yolks (3): Create richness and help thicken the pastry cream.
- Cornstarch (2 tablespoons): Thickens the cream to smooth perfection.
- Heavy cream (½ cup, whipped): Whipped to lighten the filling, adding a silky texture.
- Egg yolk + milk (for egg wash): Gives the brioche a beautiful golden crust.
- Pearl sugar or coarse sugar (2 tablespoons): Adds a delightful crunch and pretty topping.
- Powdered sugar: For a final dusting that enhances presentation and sweetness.
How to Make Tarte Tropézienne Recipe
Step 1: Prepare the Brioche Dough
Begin by waking up the yeast in warm milk with a pinch of sugar. This step is crucial—it ensures your dough rises beautifully, giving your brioche that iconic light and fluffy texture. Meanwhile, whisk your eggs, vanilla, and sugar together to blend the sweet, fragrant base for the dough.
Step 2: Mix and Knead
Combine the yeast mixture with your egg blend before adding flour and salt. Knead the dough thoroughly while gradually incorporating the soft butter. This process takes patience but is worth it, as it builds the dough’s elasticity and richness. You’ll know the dough is ready when it feels smooth and slightly tacky but not sticky.
Step 3: Let the Dough Rise
Cover your dough and place it in a warm spot, letting it double in size over the next 1 to 2 hours. This resting time develops the dough’s flavor and texture dramatically, making the brioche light and airy.
Step 4: Shape and Second Rise
Punch down the dough to release air, then shape it into a 9-inch circle on parchment paper or in a suitable pan. Let it rise once more for about 30 to 45 minutes, so it puffs up perfectly for baking.
Step 5: Bake the Brioche
Brush the dough generously with the egg yolk and milk wash. Scatter the pearl sugar on top to add that signature crunchy sweetness. Bake at 350°F (175°C) for 20 to 25 minutes until the brioche emerges golden and irresistible. Cool it completely before filling.
Step 6: Make the Crème Diplomate Filling
Heat whole milk until just simmering, while whisking egg yolks, sugar, and cornstarch to a smooth blend. Temper the yolks by slowly adding hot milk, then return the mixture to the stove until thickened to a custard-like consistency. Stir in vanilla, cover the surface with plastic wrap to prevent a skin, and chill thoroughly. Once cold, fold in the whipped cream carefully for a light, airy filling that pairs beautifully with the brioche.
Step 7: Assemble the Tarte Tropézienne Recipe
Slice your fully cooled brioche horizontally to create a top and bottom layer. Spread the chilled crème diplomate thickly over the base. Place the brioche top over the cream and chill the assembled cake for at least 30 minutes to set. Finally, dust with powdered sugar for an elegant finish just before serving.
How to Serve Tarte Tropézienne Recipe
Garnishes
The simple dusting of powdered sugar elevates the presentation, but for extra flair, consider fresh berries, edible flowers, or finely grated citrus zest that can complement the cream’s light vanilla flavor beautifully. The pearl sugar topping adds an irresistible crunch that makes every bite exciting.
Side Dishes
Serve your Tarte Tropézienne alongside a cup of rich coffee or a mellow tea, letting the drink balance the dessert’s creamy sweetness. For a refreshing twist, a fresh fruit salad, especially with citrus or stone fruits, brings a bright contrast that highlights the brioche’s buttery notes.
Creative Ways to Present
Slice the tarte into generous wedges and serve on pretty plates with a drizzle of fruit coulis or a dollop of whipped cream. You can also cut it into smaller bite-size pieces for delightful pastries at a brunch or gathering. For a colorful presentation, layer edible petals or mint leaves around the plate to match the tart’s charming origins.
Make Ahead and Storage
Storing Leftovers
Since this Tarte Tropézienne Recipe features a cream filling, it’s best stored in the refrigerator covered tightly with plastic wrap or an airtight container. It will stay fresh and delicious for up to 2 days, ensuring each slice remains just as creamy and tender as when freshly made.
Freezing
Freezing the assembled tarte is not recommended because the cream filling texture can change upon thawing. However, you can freeze the brioche base before assembly for up to a month. Thaw it slowly at room temperature and assemble with fresh cream before serving for best results.
Reheating
Since the tarte is served cold, reheating is unnecessary. If you’ve frozen the brioche base, warm it gently in the oven for a few minutes before assembling to bring back its soft, fresh-baked quality.
FAQs
What makes Tarte Tropézienne special?
Its combination of a rich brioche bread and a light, creamy filling called Crème Diplomate sets it apart, offering an elegant balance of textures and flavors that originate from the French Riviera’s famed Saint-Tropez.
Can I make the cream filling ahead of time?
Absolutely! The Crème Diplomate needs to chill and set after cooking, and preparing it in advance actually enhances the flavors. Just fold in the whipped cream before assembling the tarte.
Is it possible to use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but you may need to adjust the rising times slightly. Instant yeast works faster, so keep an eye on the dough to avoid over-proofing.
How do I get the brioche dough to rise properly?
Ensure your milk is warmed to about 110°F and not too hot to kill the yeast. Rising the dough in a warm, draft-free place will help it double in size as it should.
Can I add flavors to the cream?
Definitely! Adding a splash of orange blossom water or a teaspoon of citrus zest can introduce a delightful twist that pairs wonderfully with the vanilla and creaminess of the filling.
Final Thoughts
This Tarte Tropézienne Recipe is truly a treasure from the French Riviera that rewards your patience with every memorable bite. Its combination of fluffy brioche and silky cream feels like a small celebration in each slice, making it a wonderful dessert to share with friends or family. Don’t hesitate to try it for your next special occasion—you’ll love the way it brings a touch of Parisian charm right into your home kitchen.
Print
Tarte Tropézienne Recipe
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Tarte Tropézienne is a classic French dessert featuring a soft, buttery brioche filled with a luscious Crème Diplomate—a smooth mixture of pastry cream and whipped cream. Originating from Saint-Tropez, this elegant cake is perfect for special occasions and offers a delicate balance of flavors with a light dusting of powdered sugar and pearl sugar topping.
Ingredients
For the brioche dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm milk (about 110°F)
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 7 tablespoons unsalted butter, softened
For the cream filling (Crème Diplomate):
- 1 cup whole milk
- 3 egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
For topping:
- 1 egg yolk + 1 tablespoon milk (egg wash)
- 2 tablespoons pearl sugar or coarse sugar (for garnish)
- Powdered sugar for dusting
Instructions
- Make the brioche dough: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy to activate the yeast.
- Prepare the dough: In a large bowl or stand mixer, whisk together eggs, vanilla extract, and remaining sugar. Add the yeast mixture. Mix in flour and salt. Knead or mix until combined, then gradually incorporate the softened butter, kneading until the dough is smooth, elastic, and slightly sticky, about 10–15 minutes by hand or using a stand mixer.
- First rise: Cover the dough and let it rise in a warm place for 1–2 hours until it doubles in size.
- Shape and second rise: Punch down the risen dough to release air. Shape it into a 9-inch circle and place on a parchment-lined baking sheet or cake pan. Let it rise again for 30–45 minutes to puff up.
- Prepare for baking: Preheat the oven to 350°F (175°C). Brush the top of the dough with the egg wash made from egg yolk and milk, then sprinkle pearl sugar evenly over the top.
- Bake the brioche: Bake in the preheated oven for 20–25 minutes or until the brioche is golden brown. Remove and let cool completely on a wire rack.
- Make the pastry cream: In a saucepan, heat the milk over medium heat until just simmering. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
- Temper the eggs: Slowly pour the hot milk into the yolk mixture while whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened, about 3–5 minutes.
- Finish the pastry cream: Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap to prevent a skin from forming. Chill completely in the refrigerator.
- Complete the Crème Diplomate: Once chilled, gently fold the whipped cream into the pastry cream until well combined and smooth.
- Assemble the Tarte Tropézienne: Carefully slice the cooled brioche horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the top layer back on.
- Set and serve: Chill the assembled cake for at least 30 minutes to allow the filling to set. Before serving, dust the top with powdered sugar for a beautiful finish.
Notes
- This elegant French pastry originated in Saint-Tropez and is perfect for special occasions.
- For a citrus twist, add a teaspoon of orange blossom water to the cream filling.
- Ensure the brioche is completely cooled before slicing to prevent the cream from melting.
- Pearl sugar adds a lovely crunch and traditional look but can be substituted with coarse sugar if unavailable.
