Tarte Tropézienne

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

A tender brioche disc crusted with pearl sugar, split and filled with a light vanilla cream made from pastry cream and whipped cream. It is cut like a cake. Makes 1 tart in about 5 hr 40 min.

Prep 60 min

Cook 40 min

Cooling 4 hr

Total 5 hr 40 min

Servings 8

Ingredients

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servings

2 cups (250 g)all-purpose flour, for the brioche
¼ oz (5 g)instant yeast
2 ½ tbsp (30 g)granulated sugar, for the brioche
½ tsp (3 g)fine salt
⅓ cup (80 ml)whole milk, lukewarm, for the brioche
2 (100 g)eggs, large
⅓ cup (80 g)unsalted butter, softened
1 (18 g)egg yolk
1 tbsp (15 ml)whole milk, for the glaze
2 oz (60 g)pearl sugar
1 ¾ cups (410 ml)whole milk, for the pastry cream
4 (72 g)egg yolks
½ cup (90 g)granulated sugar, for the pastry cream
¼ cup (30 g)all-purpose flour, for the pastry cream
1 ½ tbsp (12 g)cornstarch
¾ tsp (2 g)powdered gelatin, bloomed in 10 ml cold water
2 tsp (10 ml)vanilla extract
1 ¼ cups (300 ml)heavy cream, very cold

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Instructions

Mix the flour, yeast, sugar and salt, then add the milk, eggs and butter. Knead 10 to 12 minutes until smooth and elastic. Cover and let rise 90 minutes until doubled.
Knead briefly to deflate, shape into a 20 cm (8 inch) disc on a parchment-lined tray and proof, covered, for 60 minutes.
Heat the oven to 400 F (200 C). Brush the disc with the yolk and milk and scatter the pearl sugar over the top.
Bake 10 minutes, lower to 350 F (180 C) and bake 10 to 12 minutes more until deep golden. Cool completely on a rack.
Pastry cream: heat the milk in a saucepan until steaming. Whisk the yolks, sugar, flour and cornstarch in a bowl, then slowly whisk in the hot milk.
Return to the pan and cook over medium heat, whisking constantly, until it thickens and boils; boil 2 minutes. Take off the heat, stir in the squeezed gelatin and vanilla, cover the surface with plastic wrap and chill until cold, about 2 hours.
Whip the cold heavy cream to stiff peaks. Whisk the chilled pastry cream smooth, then fold in the whipped cream in thirds.
Split the cooled brioche horizontally. Pipe or spread the cream over the bottom half, set the top back on, and chill at least 1 hour before slicing.

Tips

Cool the brioche fully before filling or the cream melts.
Whip the cream to stiff peaks so the filling holds the top layer.
Use a serrated knife to slice cleanly.
Cook the pastry cream until it boils for 2 minutes so the eggs are fully cooked (at least 160 F / 71 C), and keep the filled tart refrigerated.

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Recipe FAQ

How long does it take to make tarte tropézienne?

Plan on 60 minutes of prep and 40 minutes of cooking, plus 4 hours to chill. The recipe makes 1 tart (8 servings).

How should I store tarte tropézienne?

Refrigerate covered for up to 2 days; the brioche softens as it sits.

Can I make tarte tropézienne ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A large round brioche from Saint-Tropez, split and filled with vanilla cream, with a topping of crunchy sugar. Serve it with espresso or rosé.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

620 Calories / serving

38.2g Fat

58.1g Carbs

11.4g Protein

34.5g Sugar

Whole recipe (8 servings): ~4960 cal · 306g fat · 465g carbs · 91g protein · 276g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.