top of page

The vanilla and nectarineTropezienne Tart

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.



Photo profil.jpg

Welcome to my blog Titi la Toquée ! My name is Tiphaine and I am a cake lover. I won "Les Rois du Gâteau" show for the Ile de France region in 2019.

On this blog, I would like to share with you my sweet creations, my favorites and my adaptations of recipes from great chefs ! Everything is detailed and illustrated step by step !

So now it's up to you !

  • Black Facebook Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Find a recipe

Subscribe to my newsletter!

follow me on instagram

bottom of page