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The dessert, Chic bistro

Tarte tropézienne

Tarte tropézienne is a sweet brioche filled with vanilla and orange blossom mousseline cream, serving 6. It takes 40 active minutes and comes together entirely in the morning for an evening dinner party. Difficulty is medium, budget around €2.00 per person, and the key is chilling the cream until firm before filling the brioche.

Heading to the French Riviera with a tarte tropézienne, a sweet brioche filled with vanilla and orange blossom mousseline cream.

Tarte tropézienne
For
6 people
Work
40 min
Total time
3 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€2.00
Calories per person
550 kcalcalculated by Kiloach, your weight coach

Tarte tropézienne gets its charm from a simple contrast, a soft, lightly sweet brioche against an airy mousseline cream scented with vanilla and orange blossom. The crunch of pearl sugar on top gives it that little bite that turns an ordinary brioche into the dessert everyone associates with sunny terraces on the French coast.

It is a dessert that wins over the whole table, from kids to grandparents, and it closes out a family meal or a dinner with friends without looking fussy. You can make it any time of year, though it carries a holiday feel once the weather warms up, just as happily on a summer table as at the end of a cozy winter dinner.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 5 steps, 23 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 2 h

Everything happens in the morning for an evening party, the pastry cream, the mousseline, and assembling the tart. After that, it just sits in the fridge until your guests arrive. At serving time, slice it into portions with a serrated knife, nothing left to do at the last minute.

The ingredients

6 people

Bakery

  • Plain tarte tropézienne brioche 1

Dairy

  • Whole milk 40 cl
  • Egg yolks 4
  • Butter 100 g
  • Heavy cream 20 cl

Pantry

  • Sugaroften in the pantry 100 g
  • Cornstarchoften in the pantry 40 g
  • Orange blossom wateroften in the pantry 1 tbsp
  • Vanilla bean 1
  • Pearl sugar 30 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Heat the milk with the scraped vanilla bean, then whisk the yolks, sugar, and cornstarch before pouring in the hot milk.

    Pour the milk in a thin stream while whisking, this keeps the cream lump free.

  2. Return to the heat, whisking until thickened, stir in the orange blossom water, and let cool covered. 8 min

    Press plastic wrap directly onto the cream, it keeps a skin from forming.

  3. Whisk the softened butter and fold it into the cooled pastry cream to make the mousseline.

    Both need to be the same temperature, otherwise the cream will split.

  4. Whip the cold heavy cream into a firm chantilly and fold it into the mousseline.

    Fold gently, don't stir vigorously.

  5. Slice the brioche in half horizontally, pile on the cream in a dome, and close it back up. 15 min

    Use a serrated knife and go very slowly for a clean, flat cut.

When it's time to serveThe final touches, right in front of your guests.

  1. Sprinkle with pearl sugar and chill until serving, then slice into portions. 2 h

    Use a serrated knife for clean slices.

Our tips to get it right

  • Pick a plain tarte tropézienne brioche that already feels light and airy, it should slice cleanly without squashing under the knife.
  • Taste the cream before whipping it together and adjust the orange blossom water, some brands are stronger than others.
  • Keep the tart flat in the fridge, on a wide plate, so the cream does not slump to one side.

The variations

  • Swap the orange blossom water for lemon zest for a fresher, tangier version.
  • For kids, cut back slightly on the orange blossom water and fold a few white chocolate chips into the cream.
  • For a quicker version, use a store bought pastry cream and simply lighten it with the whipped cream, saving about twenty minutes.

What to serve it with

  • A strong coffee after dinner
  • Fresh berries before the tart
  • Orange blossom tea

Storage

Tarte tropézienne keeps for 2 days in the fridge, well covered, though it tastes best the day it is made since the brioche softens over time. It does not freeze well once assembled, the cream will not survive thawing.

Questions about this recipe

Can I use homemade brioche instead of a store bought one?

Yes, as long as it stays dense enough to hold the cream without squashing. Plan to start the day before, since homemade brioche needs rising time on top of baking.

How do I keep the cream from oozing out of the brioche?

The cream needs to be cold and firm before you assemble the tart, which is why it chills before spreading. If it feels soft, pop it in the freezer for a few minutes before filling.

Can I make tarte tropézienne for more than 6 people?

Yes, just use two brioches and double the cream quantities. Fill each brioche separately rather than trying to assemble one giant tart, the result will look cleaner.

Is pearl sugar essential?

It adds a crunch that contrasts with the soft brioche and the creamy mousseline. If you don't have any, a light dusting of powdered sugar right before serving gives a similar look.

Can a tarte tropézienne be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 5 steps, when it's time to serve, 1 step.

How long does it take to make a tarte tropézienne?

Allow 3 h 30 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a tarte tropézienne?

About 550 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a tarte tropézienne cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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