Tarte Tropézienne

Name: Tarte Tropézienne
Ingredients: Tarte Tropézienne is not really a tart at all, but rather a disc of brioche that is sliced and filled with cream. It takes its name from Saint-Tropez on the French Riviera, where it is said to have originated in the mid 1940s and popularized in the; Recipes for the filling vary considerably and include buttercream, mousseline (buttercream made from pastry cream and butter), pastry cream and cream diplomat (pastry cream lightened with whipped cream). Almost always the cream is flavored with kirsc; Due to the abundance of butter, brioche is a very, very sticky dough. It should be made a day in advance to allow for overnight refrigeration that retards the proofing while the buttery dough firms up enough to make it easier to handle and shape. The; If you are a custard fan, you’ll love this pastry. Once you slice into it, you’ll find yourself with a rich buttery brioche that oozes a soft and luscious cream perfumed with the culinary riches of Saint Tropez.

Tarte Tropézienne was pinched from <a href="http://pastrystudio.blogspot.com/2009/04/tarte-tropezienne.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

•

Tarte Tropézienne is not really a tart at all, but rather a disc of brioche that is sliced and filled with cream. It takes its name from Saint-Tropez on the French Riviera, where it is said to have originated in the mid 1940s and popularized in the

•

Recipes for the filling vary considerably and include buttercream, mousseline (buttercream made from pastry cream and butter), pastry cream and cream diplomat (pastry cream lightened with whipped cream). Almost always the cream is flavored with kirsc

•

Due to the abundance of butter, brioche is a very, very sticky dough. It should be made a day in advance to allow for overnight refrigeration that retards the proofing while the buttery dough firms up enough to make it easier to handle and shape. The

•

If you are a custard fan, you’ll love this pastry. Once you slice into it, you’ll find yourself with a rich buttery brioche that oozes a soft and luscious cream perfumed with the culinary riches of Saint Tropez.

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes