Tart Tropezienne Recipe

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Tart Tropezienne
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Ingredients
17
Count
Nutrition
7726
Calories
Total time
75
Minutes
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Ingredients:

  • 3 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3/4 - oz fresh yeast
  • 1/3 cup plus 2 tbsp milk
  • 5 large eggs , plus 1 egg, beaten, for egg
  • 1 tsp salt
  • 1 stick plus 4 1/2 tbsp butter
  • 2 cups milk
  • 1 plump , moist vanilla bean, split lengthwise and scraped
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup sifted cornstarch
  • 1 tbsp orange water
  • 1 tbsp kirsch
  • 1 1/2 cups whipped heavy cream

Directions:

  1. Brioche:
  2. In the bowl of a stand mixer, combine flour, sugar, and yeast on low speed using the dough hook attachment. Add milk, 5 eggs, and salt, mixing until the dry ingredients become moistened. Increase mixer speed and beat until the dough comes together. Slowly add butter, and continue mixing until the dough detaches from the side and bottom of the bowl. Transfer the dough to a separate bowl and cover tightly with plastic wrap. Allow the dough to rest in a warm place until it almost doubles in size, about 1 1/2 hours.
  3. Gently deflate the dough; press a piece of plastic wrap against its surface to prevent a skin from forming, and refrigerate for 6 hours. After refrigeration is complete, using a rolling pin, roll out the dough to 1/4-inch thickness. Cut the dough into an 8-inch diameter, and place on a baking sheet. Cover with plastic wrap and allow the dough to rise in a warm place.
  4. Preheat oven to 375 degrees F.
  5. Remove the plastic wrap from the risen dough and gently apply a coat of egg wash. Sprinkle some rock sugar over the top. Place on a baking sheet and bake for approximately 12 to 15 minutes, or until the dough is puffed and golden. Transfer the dough to a cooling rack and let cool to room temperature.
  6. Cream:
  7. In a small saucepan, bring milk and vanilla bean to a gentle boil over medium heat.
  8. In a mixing bowl, whisk together the yolks, sugar, and cornstarch. Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks. Still whisking, pour the yolk mixture into the saucepan, and over high heat, whisk vigorously without stopping and bring to a boil. Boil for about 1 to 2 minutes, and then transfer to a large bowl. Keep stirring until the mixture reaches 100 to 120 degrees F, or slightly warmer than room temperature. Add softened butter, orange water, and kirsch. When completely combined, gently fold in whipped cream.
  9. Assembly:
  10. Cut brioche in half horizontally. Smooth cream mixture over bottom layer, and place second layer gently on top. Serve.
  11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7725.66 Kcal (32346 kJ)
Calories from fat 5026.47 Kcal
% Daily Value*
Total Fat 558.5g 859%
Cholesterol 3518.31mg 1173%
Sodium 4181.95mg 174%
Potassium 2981.14mg 63%
Total Carbs 539.25g 180%
Sugars 159.94g 640%
Dietary Fiber 15.55g 62%
Protein 152.78g 306%
Vitamin C 8.7mg 14%
Vitamin A 4.5mg 151%
Iron 16.5mg 92%
Calcium 1441.1mg 144%
Amount Per 100 g
Calories 298.61 Kcal (1250 kJ)
Calories from fat 194.28 Kcal
% Daily Value*
Total Fat 21.59g 859%
Cholesterol 135.99mg 1173%
Sodium 161.64mg 174%
Potassium 115.23mg 63%
Total Carbs 20.84g 180%
Sugars 6.18g 640%
Dietary Fiber 0.6g 62%
Protein 5.91g 306%
Vitamin C 0.3mg 14%
Vitamin A 0.2mg 151%
Iron 0.6mg 92%
Calcium 55.7mg 144%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 200.3
    Points
  • 215
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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