This tart consist in a brioche, cut in half, like a sandwich, with a thick layer of mousseline cream in between.
The creator of the tart is Alexandre Micka, a famous Polish pastry chef, who brought with him, in Saint-Tropez, his grandmother’s recipe.
Micka was asked to cater for a film crew working in nearby Ramatuelle, on a film called “And God Created Woman” with, then unknown, actress Brigitte Bardot. His cream pastries were a hit, and Micka was asked to produce more and more each day. Rumor has it that it was Bardot herself who suggested Micka rename his dessert. She suggested ‘The Tarte of St. Tropez’, and voila, La Tarte Tropézienne was born.
- 300g flour
- 30 g fresh yeast
- 70 g butter
- 1 egg
- 25 g sugar
- 100 ml milk
- 5 g salt
- egg wash and grain sugar
Knead a smooth and soft dough. Cover and let it rise 15 minutes, covered.
Pat the dough into a ~1 cm thick round. Brush with egg-wash and let it rise 1 hour, covered.
In the meantime, prepare the cream.
Mousseline cream (german buttercream):
- 400 g milk
- 200 g de sugar
- 2-3 egg yolks
- 40 g cornstarch
- 200 g de butter
- 2 Tbs rose water
- 150 g whipped cream
(German buttercream is a mix of 2/3 pastry cream with 1/3 buttercream. I added whipped cream also.)
Bring the milk mixed with 100 g sugar, to boil.
Meanwhile in a separate bowl, combine the egg yolks and 100 g sugar and whisk together. Add cornstarch.
Once the milk has boiled temper your egg mixture (slowly drizzle the hot milk in the egg mixture while whisking constantly) and return the mixture back to the stove. Whisk it constantly until it thickens. At this point you have the pastry cream base. Add rose water. Cool at room temperature. Add softened butter
If the custard is too hot, it will melt the butter.
Conversely, if you decide to chill it in the fridge make sure it is warmed to room temperature because it will seize or curdle when the butter is added.
If you have any issues, just cool or warm up (depending on the issue) the buttercream and try whipping it up again.
At the end add whipped cream. Refrigerate.
Brush again the dough, sprinkle sugar grains and bake 15 minutes at 210°C.
Completely cool on wire rack, cut in two and put mousseline cream between two layers.
You can choose to make them individual size, following the same procedure: