If you’ve ever strolled through a French patisserie, you know the feeling of being pulled in by the scent of fresh brioche and sweet cream. One of the stars of French desserts is the Tarte Tropézienne, a golden brioche cake filled with rich crème patissière. It’s a dessert with a story, a touch of glamour, and the kind of flavor that makes you stop mid-bite and think, this is something special.
I first tried this cake on a trip to the south of France, in Saint-Tropez itself. It wasn’t just the sunshine that made the moment unforgettable—it was the delicate sweetness of the tart, the way the brioche almost melted, and that sprinkle of pearl sugar on top. So today, I want to bring a little piece of the French Riviera to your kitchen.
This article will guide you through everything: from what makes a brioche different from other breads, to the creamy filling, to how to assemble and serve this delightful French treat.
What Is a Tarte Tropézienne?
The Tarte Tropézienne isn’t your typical tart. In fact, it’s more like a cake than a traditional tart. It’s built on a soft, buttery brioche base (think enriched bread made with eggs and butter). Then, it’s sliced horizontally and generously filled with crème patissière (pastry cream), sometimes lightened with whipped cream. The top is dusted with pearl sugar, giving it a sparkling, crunchy finish.
The dessert was created in the 1950s by Alexandre Micka, a Polish baker who had moved to Saint-Tropez. It became famous after Brigitte Bardot tried it during the filming of And God Created Woman. She loved it so much, she suggested giving it the name “Tarte Tropézienne.” And so, this glamorous cake became a French icon.
Why You’ll Love Making It
- It looks impressive but is actually beginner-friendly.
- Perfect for gatherings. It’s a showstopper on any dessert table.
- Versatile. You can flavor the cream with orange blossom water, vanilla, or citrus zest.
- Great make-ahead option. The brioche can be baked a day ahead, and the cream holds up beautifully.
If you’ve ever tried an apple tart tatin or a classic tart tatin recipe, you’ll notice the French have a knack for turning simple ingredients into extraordinary desserts. The Tarte Tropézienne is no exception.
Ingredients You’ll Need
For the Brioche:
- 2 ¼ tsp active dry yeast
- ⅓ cup warm milk
- 3 tbsp sugar
- 2 ½ cups all-purpose flour
- 3 large eggs
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 egg yolk (for egg wash)
- Pearl sugar (for topping)
For the Crème Patissière:
- 2 cups whole milk
- ½ cup sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tsp vanilla extract (or vanilla bean)
- 2 tbsp unsalted butter
- Optional: 1 tbsp orange blossom water
For Assembly:
- Whipped cream (folded into the pastry cream for a lighter texture)
- Powdered sugar (for dusting, if you’d like)
Step-by-Step Tarte Tropézienne Recipe
Step 1: Make the Brioche
- Mix yeast with warm milk and a pinch of sugar. Let it sit until foamy.
- In a bowl, combine flour, remaining sugar, eggs, and salt. Add the yeast mixture.
- Knead until smooth, then add softened butter, bit by bit, until incorporated.
- Cover and let it rise until doubled in size (about 2 hours).
- Punch down the dough, shape into a round disc, and place on a parchment-lined baking sheet.
- Cover and let rise again for about 45 minutes.
- Brush with egg yolk, sprinkle with pearl sugar, and bake at 350°F (175°C) for 25–30 minutes.
- Cool completely before slicing.
Step 2: Prepare the Crème Patissière
- Heat milk with half the sugar until just steaming.
- In another bowl, whisk egg yolks, cornstarch, and remaining sugar.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the pan, cook over medium heat until thick.
- Remove from heat, stir in butter and vanilla. Add orange blossom water if desired.
- Cover with plastic wrap (touching the surface to prevent skin). Chill.
Step 3: Assemble the Tart
- Slice the cooled brioche horizontally.
- Whip cream and fold it gently into the chilled pastry cream.
- Spread the cream generously over the bottom half of the brioche.
- Place the top half back on and dust lightly with powdered sugar.
Serving Ideas
This tart is rich, so thin slices work best. Serve it with a cup of espresso or black tea to balance the sweetness. It also makes a great birthday cake alternative if you want something different from traditional frosted cakes.
If you’re feeling adventurous, you can twist the recipe: try using citrus zest in the cream, or swap in a crème fraîche brioche tart filling for a tangier bite.
Tips and Tricks
- Don’t rush the brioche rise. It develops flavor the longer it rests.
- Use pearl sugar for that signature crunchy topping. Regular sugar just won’t give the same effect.
- Make the crème patissière a day in advance to save time.
- Always let the brioche cool fully before slicing—otherwise, the cream will melt.
Variations Worth Trying
- Mini Tarte Tropéziennes: Bake the brioche as small buns, fill individually.
- Chocolate Version: Add cocoa powder to the cream.
- Berry Twist: Layer sliced strawberries or raspberries inside along with the cream.
Just like a classic tart or a patisserie-style dessert, this cake invites creativity.
Final Thoughts
The Tarte Tropézienne recipe is more than just a dessert—it’s a slice of French history with a touch of movie-star magic. From its soft brioche base to the luscious crème patissière filling, it’s a dessert that feels both fancy and comforting. If you’ve been looking for a new baking project that will wow your family or friends, this one’s worth the effort.
So roll up your sleeves, grab some pearl sugar, and let’s bring a taste of Saint-Tropez to your kitchen.
Tarte Tropézienne
Ingredients
Method
- Activate yeast: Mix warm milk, yeast, and a pinch of sugar. Let it foam for 10 minutes.
- Make dough: In a bowl, mix flour, sugar, eggs, and salt. Add yeast mixture. Knead until smooth.
- Add butter: Knead in butter gradually until fully absorbed.
- First rise: Cover the dough and let it rise until doubled (about 2 hours).
- Shape and second rise: Punch down, shape into a round disc, place on parchment-lined tray. Let rise 45 minutes.
- Bake: Brush with egg yolk, sprinkle with pearl sugar, and bake at 350°F (175°C) for 25–30 minutes. Cool completely.
- Make cream: Heat milk with half the sugar. In a bowl, whisk yolks, cornstarch, and remaining sugar. Slowly pour hot milk into yolk mixture, whisking. Return to pan and cook until thick. Stir in butter, vanilla, and orange blossom water. Chill.
- Assemble: Slice brioche in half. Fold whipped cream into pastry cream. Spread cream on bottom half, then place the top back on. Dust with powdered sugar if desired.
Notes
- Let the brioche cool completely before slicing, or the cream will melt.
- The cream can be made the day before and stored in the fridge.
- Pearl sugar is important—it gives that signature crunchy top.
Frequently Asked Questions
1. Is Tarte Tropézienne hard to make?
Not at all. If you’ve made brioche or cream filling before, you’ll find it straightforward.
2. Can I make it ahead of time?
Yes. Bake the brioche a day before, and store it covered. The cream can also be made in advance. Assemble on the day you plan to serve.
3. What’s the difference between Tarte Tropézienne and other French desserts like Apple Tart Tatin?
Tarte Tropézienne is cream-filled and brioche-based, while an apple tart tatin is caramelized fruit baked under pastry and flipped. Both are French classics but very different experiences.
4. Where can I buy pearl sugar?
Most baking supply stores carry it, or you can find it online. It’s also used in Belgian waffles, so it’s handy to keep around.
5. Can I freeze it?
The brioche freezes well, but I don’t recommend freezing the filled tart. The cream texture won’t hold up.
