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Tarte Tropézienne
The ultimate icon of the French Riviera, famously named by Brigitte Bardot herself in 1955. This showstopping dessert features a cloud-like, buttery brioche cake crusted with pearl sugar, sliced open, and generously stuffed with a velvety vanilla diplomat cream.
A thick, golden brioche cake dusted with large sugar crystals, sliced in half to reveal a massive, indulgent layer of smooth vanilla pastry cream.
Ingredients
For the Brioche:
160g strong white bread flour
1/2 sachet (approx. 3.5g) fast-action dried yeast
15g caster sugar
1.5 large eggs (Whisk 2 eggs together in a cup; use roughly 3/4 of it for the dough, and save the remaining 1/4 to use as your egg wash)
25ml warm milk
45g unsalted butter, softened at room temperature and cubed
2 tbsp pearl sugar (or crushed white sugar cubes)
Pinch of salt
For the Diplomat Cream Filling:
125ml whole milk
0.5 tsp vanilla extract (or vanilla paste)
1.5 egg yolks (Whisk 2 yolks, use 3/4, discard or save the rest)
25g caster sugar
10g cornstarch
12.5g unsalted butter, softened
50ml heavy whipping cream
Method
Whisk the flour, yeast, sugar, and a pinch of salt in a stand mixer. Pour in the warm milk and your 1.5 whisked eggs. Knead with a dough hook for 8 minutes until a smooth dough forms. Gradually add the 45g of softened butter a few cubes at a time, mixing continuously until the dough absorbs it and becomes shiny and elastic. Cover the bowl and let it rise in a warm spot for 1.5 hours until doubled in size.
Punch down the risen dough and press it evenly into a greased 15cm (6-inch) round cake tin. Let it rise again for 30 minutes. Gently brush the top with your leftover egg wash and scatter the pearl sugar generously over it. Bake at 180°C (160°C fan) for 20–25 minutes until deep golden brown. Remove and let cool completely on a wire rack.
Heat the milk and vanilla in a saucepan until it just begins to simmer. Meanwhile, whisk the egg yolks, sugar, and cornstarch in a bowl until pale. Slowly stream the hot milk into the egg mixture while whisking constantly. Pour everything back into the saucepan and cook over low heat, whisking vigorously until it thickens into a glossy custard. Stir in the 12.5g of softened butter, transfer to a clean bowl, press clingfilm directly onto the surface of the cream, and chill completely in the fridge.
Whip your heavy cream to stiff peaks, then gently fold it into the chilled, loosened vanilla pastry cream to create a fluffy diplomat cream. Slice your cooled brioche cake horizontally in half. Spread or pipe the thick cream in a heavy layer onto the bottom half, then gently place the sugar-crusted top half back on. Chill in the fridge for 1 hour before slicing into wedges.