Tropezian-Style Tart

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 Tropeziane-Style Tart



Servings: for 6 people 

Preparation time: 1 hour 

Rest time: 1 hour 30 minutes

Cooking 35 minutes 

Difficulty: Challenging


Ingredients:

For the brioche: 

  • 1 organic lemon (zest) 
  • 1 beaten egg yolk 
  • 10 cl of milk 
  • 200 grams of flour
  • 2 tablespoons of powdered sugar
  • 5 g of dry baker's yeast  
  • Icing sugar


For the pastry cream: 

  • 4 egg yolks 
  • 35 cl of milk 
  • 60 g of sugar 
  • 30 g of Maïzena 
  • 3 tablespoons of almond puree 
  • 1 vanilla pod


For the meringue: 

  • 4 egg whites
  • 100 g of powdered sweat


Preparation:

  1. Prepare the brioche: pour the flour and the yeast into a salad bowl and mix. Add the sugar and then the milk. Mix with a spatula then continue by hand - when the dough becomes thick. Form a ball and knead it for 5 to 10 minutes by hand, on a floured work surface. 
  2. Put the ball of dough back in the bowl and cover it with a clean kitchen towel. Place the salad bowl in a warm place and let the dough rise until it doubles in volume (about 1 hour). 
  3. Place the dough on a floured work space and roll it out into a ring to let it takes its form. Let it rest for 30 minutes.
  4. Preheat the oven to 180°C.
  5. Brush with egg yolk beaten and bake for 30 minutes. 
  6. Prepare the pastry cream: heat the milk to a boil with the vanilla pod split and scratched.
  7. Whisk the egg yolks with the cornflour and the sugar. Slowly add the milk, whisking constantly.
  8. Return the mixture to the saucepan then thicken for about 3 minutes over low heat. 9. Remove from the heat, add the almond puree then mix for a few seconds. 10. Leave to cool, film in contact and reserve in the fridge.
  9. Prepare the meringue: pour 5 cl of water and the sugar in a pot 12. Whisk the egg whites.
  10. When the sugar hits 120°C, gradually pour it over the egg whites and continue beating until until the mixture cools down. 
  11. Mix ½ of the meringue with the pastry cream then add the rest and mix. 
  12. When the brioche has cooled, unmold it, cut it in half lengthwise and garnish with the chiboust cream. Cover with the second half of the brioche, sprinkle with icing sugar and lemon zest just before serving.



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