The authentic recipe for tarte tropézienne will allow you to recreate this iconic Saint-Tropez specialty at home.
Created in 1955 by Alexandre Micka, a pastry chef of Polish origin, this soft brioche filled with creamy diplomat cream combines Polish tradition and Provençal expertise.
The Tropézienne consists of two essential elements: a golden brioche dough sprinkled with granulated sugar and a secret creamy filling. The authentic recipe combines pastry cream and buttercream, sometimes flavored with orange blossom water.
You will discover the techniques for making the perfect brioche dough with flour, milk, butter, and yeast. The cream requires eggs, milk, sugar, and a vanilla pod to achieve its characteristic texture.
This gourmet pastry owes its fame to Brigitte Bardot, who discovered it during the filming of the movie “And God Created Woman” in 1955. Today, this tart remains an essential dessert for anyone visiting Provence who wants to taste the authentic flavors of the region. Here's how to easily make it at home. We'll reveal a few secrets, even though it's no longer a secret recipe as it was when it was first created.
Ingredients for 6-8 people
For the brioche:
250 g T45 flour (or special brioche flour)
30 g caster sugar
5 g salt
10 g fresh baker's yeast
100 ml lukewarm milk
1 whole egg (approx. 50 g)
50 g softened butter
Granulated sugar (or pearl sugar) for sprinkling
For the cream:
500 ml whole milk
100 g caster sugar
1 vanilla pod
1 whole egg
50 g cornflour (or cornstarch)
100 g unsalted butter
150 ml whole cream (30% fat)
For the glaze:
1 whole egg
1 teaspoon water
Food processor and equipment:
Piping bag with round nozzle
Mixing bowl or food processor bowl
Saucepan for the pastry cream
20-22 cm mold or ring
Step-by-step recipe
Preparing the brioche (to be done the day before)
In a salad bowl or food processor bowl, mix the flour, sugar, and salt. Make a well in the center.
Crumble the fresh yeast into the warm milk. Let stand for 2-3 minutes.
Pour the milk-yeast mixture into the well with the beaten egg. Knead with the food processor hook for 5 minutes at medium speed.
Add the softened butter, cut into pieces, little by little. Knead for another 15 minutes until the dough comes away from the sides.
Place the dough in a floured bowl. Cover and leave to rise for 2 hours at room temperature.
Roll out the dough to a thickness of 2 cm. Cut out a circle 20 cm in diameter.
Cover with plastic wrap and refrigerate for 12 hours to cool.
Preparation of the pastry cream
Heat 3/4 of the milk with the split and scraped vanilla pod in a saucepan.
In a bowl, mix the egg with the sugar, then the flour. Add the remaining cold milk.
Pour this mixture into the hot milk as soon as it comes to a boil. Whisk vigorously for 1 minute.
Remove from the heat and stir in 30 g of butter. Cover with plastic wrap and place in the refrigerator to cool.
Baking the brioche
Remove the brioche from the refrigerator. Leave to rise for 30 minutes in an oven at 30°C.
Preheat the oven to 160°C. Prepare the glaze by beating the egg with the water.
Brush the brioche with the glaze. Sprinkle generously with granulated sugar.
Bake for 20 minutes until golden brown. Leave to cool on a wire rack.
Assembling the Tropézienne
Whip the cold liquid cream into light whipped cream with a whisk or food processor.
Whisk the cold pastry cream until smooth. Fold in the remaining softened butter.
Gently fold the whipped cream into the pastry cream to obtain a smooth cream.
Cut the cooled brioche in half horizontally with a bread knife.
Fill the base with the cream using a piping bag. Cover with the top half.
Chill for 1 hour before serving. Sprinkle with icing sugar if desired.
Thank you for following this authentic recipe! This easy-to-make, delicious Tarte Tropézienne will keep for 1 day in the refrigerator. Enjoy this delicious dessert from Saint Tropez !