Tarte Tropezienne

Tarte Tropezienne


• 8 Brioche Rolls
• 1 Tsp Vanilla Extract
• 1/2 cup of Milk
• 1 Large Egg
• 2 Egg Yolks
• 7 Tablespoons of Caster Sugar
• 1/4 g Cornflour
• 4 1/2 ounces of Whipping Cream
• Salted caramel, to taste


① Take the milk and vanilla extract, place them in a pan and gently bring the milk to a boil. In a separate bowl combine the egg, egg yolks, caster sugar and cornflour in a bowl. Whisk until pale and creamy. Add the milk to the eggs and mix until thoroughly combined, return the mixture to the pan and stir until thickened and all of the flour is cooked out of the creme patissiere.

② Place the creme patissiere in the bowl, cover it with clingfilm, making sure the clingfilm touches the top of the cream. Place the cream in the fridge to cool.

③ When the creme patissiere is cool, whip the whipping cream and mix it into the creme patissiere to lighten it. Pipe a ring of creme legere on the base of the brioche and add a dollop of caramel in the middle.

④ Then put the tops back on and gently press them down and sprinkle with powdered sugar. Serve!

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