When I think of a holiday dessert, I automatically think of the Tropezienne tart ! It's a pastry that I only eat during the holidays ! For this version, I wanted to add a little more originality by combining the Tropzienne tart vanilla cream with a seasonal fruit: nectarine !
My Tropezienne tart is therefore made up of an extremely soft brioche dough lightly soaked in vanilla syrup, topped with my famous vanilla toquee cream, peach confit and pieces of fresh nectarines : a delight !
This recipe is quite easy to make. All you have to do is plan for two days. The brioche dough is made the day before so that it can rise overnight in the fridge. It is also best to make the confit the day before. For the vanilla cream, I opted for my famous toque cream rather than a diplomate cream, but both work very well !
The brioche is eaten the same day but it can however be stored until the next day without problem. Either way, I hope you enjoy this recipe. Do not hesitate to give me your feedback.
Ingredients for a tropézienne tart for 6/8 people:
The brioche dough (to be made the day before):
125g T65 flour
125g T45 flour
5g of salt
40g caster sugar
12g of fresh baker's yeast (or 4g of dry yeast)
75g whole milk
1 egg
110g of butter
1- In a mixer, mix the flour, salt, sugar, fresh yeast and milk (be careful, salt and sugar must not touch the yeast) until the mixture is lightly sandy.
2- Add the egg and mix at low speed until the dough is completely homogeneous for 15 minutes.
3- Then add the lightly softened butter cut into small cubes.
4- Knead again for a few minutes. You should get a very supple, smooth and shiny dough.
5- Ball the dough on a lightly floured work surface and transfer to a bowl. Film and reserve at least 4 hours or even overnight in the refrigerator.
The pastry cream (to be made the day before):
300g whole milk
1 vanilla pod
50g egg yolks
25g cornstarch
25g of butter
45g of sugar
6g gelatin
1- Let the gelatin swell in the water.
2- In a saucepan, heat the milk and the split and scraped vanilla pod. Bring everything to a boil, turn off the heat, cover with film and leave to infuse for 20 minutes.
3- In a bowl, whisk the yolks with the sugar and add the cornstarch. Whisk again.
4- Bring the milk to a boil again and pour it little by little over the egg yolks-sugar-starch mixture while whisking continuously. Pour everything back into the saucepan and cook, stirring constantly, until boiling.
5- Continue to cook for 1 minute (the cream must have thickened well), add the gelatin mass and the diced butter and remove to a large dish, cover with cling film, let cool before placing everything in the fridge overnight .
Vanilla whipped ganache (to be made the day before) :
35g full cream
3g of honey
35g of white chocolate
1/2 vanilla pod
90g full cream
1- Infuse the vanilla in the liquid cream (35g) with the honey.
2- Melt the white chocolate in a bain-marie.
3- Pour the hot cream over the melted chocolate while mixing. Then add the cold liquid cream.
4- Mix, film in contact and reserve in the refrigerator all night.
The peach confit (to be made the day before) :
250g peach puree
4g NH pectin
15g of sugar
10g lemon juice
1- Heat the peach puree.
2- Add the sugar mixed with the pectin and boil for a few minutes.
3- Add the lemon juice. Mix, film in contact and reserve in the fridge.
Shaping and cooking :
1 egg
QS of grain sugar
1- The next day, roll out the dough to a good cm thickness and cut out a circle 22cm in diameter.
2- Butter a 22cm circle and let the dough rest in the circle for 2 hours at room temperature.
3- Glaze the brioche with the egg and sprinkle with grain sugar.
4- Bake for about twenty minutes at 180°C.
The Toquee cream and assembly :
all the amount of pastry cream
all the amount of whipped vanilla ganache
QS grain sugar
QS icing sugar
QS vanilla sugar syrup
2-3 nectarines
1- Whisk the stiff whipped ganache. Also whip the vanilla pastry cream.
2- Mix the whole delicately with the maryse. Pour into a piping bag.
3- Cut the brioche in half, soak it lightly with vanilla sugar syrup.
4- Pipe the toquee cream evenly. Add peach confit and pieces of nectarine. Gently place the top of the brioche.
5- Sprinkle the top of the brioche with icing sugar. Decorate with a few dots of peach confit and slices of nectarines.
