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freshly baked Tarte Tropézienne

Tarte Tropézienne

Tarte Tropézienne is a classic French brioche cake filled with rich pastry cream and topped with pearl sugar. Soft, golden, and lightly sweet, this dessert is both elegant and comforting—a true Saint-Tropez favorite that’s perfect for sharing.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 4 hours
Total Time 5 hours
Servings: 10 slices
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

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 Pastry Cream:
  • 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:
  • 1 cup whipped cream folded into pastry cream
  • Powdered sugar optional, for dusting

Method
 

  1. Activate yeast: Mix warm milk, yeast, and a pinch of sugar. Let it foam for 10 minutes.
  2. Make dough: In a bowl, mix flour, sugar, eggs, and salt. Add yeast mixture. Knead until smooth.
  3. Add butter: Knead in butter gradually until fully absorbed.
  4. First rise: Cover the dough and let it rise until doubled (about 2 hours).
  5. Shape and second rise: Punch down, shape into a round disc, place on parchment-lined tray. Let rise 45 minutes.
  6. Bake: Brush with egg yolk, sprinkle with pearl sugar, and bake at 350°F (175°C) for 25–30 minutes. Cool completely.
  7. 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.
  8. 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.