Do you, do you Saint … Provence !!
And today we bring you an appetizing Provencal version of the famous tarte tropézienne.
Ingrédients
- For the brioche : 1 brioche dough, 2 tablespoon pearl sugar, 1 egg yolk
- For the cream : 1 brioche dough, 300g custard, 150g calisson cream, 20cl single cream (35% fat)
- For the custard : 1 egg, 1 egg yolk, 1/2 litre milk, 60g sugar, 1/2 vanilla pod, 45g corn flour
Ce qu’il vous faut
Réalisation
For the brioche & the cream
Knead the brioche dough a little and shape a 22 cm circle on a baking sheet lined with baking parchment. Leave it to rise for 1 hour at room temperature.
While it is rising, whip the cream until stiff. In a bowl, mix the custard with the calisson cream. Incorporate the whipped cream delicately. Put aside in a cool place.
Preheat your oven to 180°C.
Glaze the brioche with egg (lightly beaten with a little water and a pinch of salt). Sprinkle pearl sugar over the top and bake in oven for 30 minutes (if the brioche colours too fast, cover it with aluminium foil).
Leave the brioche to cool. Cut it in half and put your cream in the middle.
Eat straight away!
For the custard
Boil 3/4 of the milk with the vanilla pod split in two and the seeds scraped out with a knife.
In a saucepan, mix the sugar with the corn flour. Add the eggs and the rest of the milk. Stir well.
When the milk starts to boil, pour over the egg mixture, stirring all the time. Pour back into the saucepan and beat the mixture over medium heat until it thickens. Pour into a container and cover immediately with cling wrap. Put in fridge.
This will give you a little more than the quantity needed for your Tropézienne.
Make lovely small sized easy to eat tarts by shaping the brioches to the size of a large profiterole. Bake in oven for 10 minutes instead of 30 minutes and assemble in the same way.