Tarte Tropézienne or Saint Tropez cake

Tarte Tropezienne o tarta de Saint Tropez
The tarte tropézienne was created by the owner of a pastry shop in Saint-Tropez, Alexandre Micka, where sold pizzas, croissants and delicious cream pie. In the 1950s, during the filming of the movie "And God created woman," this pastry was commissioned to serve food to the actors (Brigitte Bardot, Roger Vadim, Tritignant...) to whom you loved this cake. So much so, that ended up putting the nickname of Tropézienne tart and stayed so for posterity.

Option 1: Tarte Tropézienne


For the brioche

  • 150 ml milk
  • 50 g sugar
  • 70 g soft butter
  • 1 egg
  • 2 egg yolks
  • 20 g fresh yeast bakery
  • 350 g flour
  • Salt

For the filling

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  • 4 egg yolks
  • 1 egg
  • ¼ l milk
  • ¼ l cream
  • 150 g sugar
  • 1 stick of cinnamon
  • A lemon peel
  • 40 g cornstarch


The brioche

  • Mix the milk previously warm with salt, sugar and butter, add the egg yolks and yeast beating until everything is well integrated.
  • In a separate bowl, form a volcano with the flour and add the mixture in the center of the volcano.
  • Knead well until a smooth, uniform and soft dough. Although at the beginning it is sticky, it is not convenient to add more flour, just knead it thoroughly until it is looser.
  • Make a ball with the dough and flatten it until you have 5 cm thick. Cover with cling film and leave in a warm place until doubled its volume.
  • Once it has grown, brush with beaten egg and sprinkle some sugar moistened over (carefully of not wet it too).
  • Bake at 180 ° C for half an hour.
  • When cooked, allow to cool on a wire rack. Once cold, cut in half with a knife , and fill it with the pastry cream.


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  • While the cake bakes, the custard is done.
  • In a saucepan, heat the cream and whole milk less a cup with the branch of cinnamon, lemon peel and sugar.
  • Dissolve cornstarch in the bowl of cold milk that has been reserved.
  • When the milk break to boil, remove cinnamon and lemon peel, add the egg yolks and whisk vigorously.
  • Add cornstarch and put back to fire slow, taking care to not get boiling and blending until you get the desired thickness.
  • Once the cake is filled, can be dusted with confectioner's sugar.
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