Tart-Tropezian Pie

Delicious Recipe: Tropezian Tart - A Journey to Provence

Who hasn’t dreamed of the sweet and fluffy taste of a tart that transports you to the sun-kissed shores of Provence? Today, I invite you to discover the recipe for the Tropezian Tart, an iconic dessert born from a story of passion and creativity. This tart, which has won hearts over time, perfectly combines a soft dough and a vanilla cream, all with a subtle hint of orange blossom water.

Preparation time: 30 minutes
Rising time: 3-4 hours
Baking time: 15 minutes
Total: Almost 4 hours
Number of servings: 8

Ingredients:

For the dough:
- 2 tablespoons of dry yeast
- 250 g of flour
- A pinch of salt
- 10 cl of warm milk
- 1 egg
- 40 g of sugar
- 2 teaspoons of orange blossom water
- 50 g of soft butter
- 1 egg yolk (for brushing)
- Pearl sugar for decoration

For the vanilla cream:
- 1 egg + 1 egg yolk
- 30 g of butter
- 1/2 vanilla pod
- 50 g of sugar
- 25 g of cornstarch
- 10 cl of liquid cream
- 50 cl of milk
- 1 teaspoon of orange blossom water

Step-by-step preparation:

1. Preparing the starter: In a small bowl, mix the dry yeast with 10 cl of warm milk, 1 tablespoon of sugar, and 2 tablespoons of flour. Let the mixture sit for 15-20 minutes until it doubles in volume. This step is essential, as the activated yeast will help the dough rise fluffy.

2. Forming the dough: In a large bowl, place 250 g of flour, the activated starter, 40 g of sugar, 1 egg, salt, and 2 teaspoons of orange blossom water. Mix the ingredients, then add the soft butter. Knead the dough for 10-15 minutes until smooth and elastic. If the dough is too sticky, you can add a little more flour. Cover the bowl with a clean towel and let it rise in a warm place for 2-3 hours.

3. Preparing the vanilla cream: Let the eggs and butter sit at room temperature for 30 minutes. In a saucepan, heat the 50 cl of milk. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk. In another bowl, whisk the egg, egg yolk, sugar, and cornstarch. When the milk is hot, gradually add it to the egg mixture, whisking constantly to avoid curdling the eggs.

4. Thickening the cream: Place the mixture in a saucepan over low heat and stir constantly to prevent it from sticking to the bottom. When the cream thickens, remove it from the heat and add the butter. Mix well, then transfer the cream to a container and cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Let the cream cool, then refrigerate for a few hours.

5. Forming the tart: Once the dough has risen, gently deflate it and roll it out into a circle on a baking sheet, then place it in a detachable round mold. Cover it again and let it rise for an hour. Meanwhile, preheat the oven to 180 °C.

6. Baking the tart: When the dough has risen, brush it with egg yolk and sprinkle pearl sugar on top. Bake in the oven for 15 minutes or until golden and fluffy. Once baked, remove the tart and let it cool on a rack.

7. Filling the tart: When the tart has completely cooled, cut it in half. In a cold bowl, whip the liquid cream until you achieve a stiff peak. Gently fold the whipped cream into the vanilla cream, mixing from top to bottom to maintain the air in the cream.

8. Serving: Using a piping bag, fill the halves of the tart with the vanilla cream. Then place them in the refrigerator for 2-3 hours before serving, allowing the flavors to meld.

9. Serving suggestions: The Tropezian Tart can be served simply, alongside a cup of aromatic coffee or herbal tea. Add a touch of elegance with some fresh berries or a mint leaf for a refreshing note.

Useful tips:
- Ensure all ingredients are at room temperature before starting. This helps create a better texture.
- You can also add some chocolate chips to the dough for a more decadent version.
- If you want to make it even more special, you can add a bit of almond extract to the base dough.

Nutritional information:
- Calories: Approximately 350 kcal per serving.
- Benefits: Provides a good intake of carbohydrates from flour, proteins from eggs, and healthy fats from butter, but should be consumed in moderation, considering the sugar content.

Possible variations:
- You can replace the orange blossom water with almond extract for a different flavor.
- Add fresh fruits or sweets inside the tart to create a personalized taste.

Personal story:
I fondly remember the first time I tasted this tart. I was in a small pastry shop in Provence, and the sweet and slightly floral aroma captivated me instantly. Since then, I have tried to recreate that experience at home, and today’s recipe is the result of those attempts. I hope you enjoy every bite as much as I did when I discovered it!

Now it's your turn to try this simple and delicious recipe! Start your culinary journey and let yourself be carried away by the wonderful flavors of the Tropezian Tart! Bon appétit!

 Ingredients: For the dough: 2 tablespoons of dry yeast, 250 g of flour, a pinch of salt, 10 cl of warm milk, 1 egg, 40 g of sugar, 2 teaspoons of orange blossom water, 50 g of soft butter, 1 egg yolk, pearl sugar for decoration. For the cream: 1 egg + 1 egg yolk, 30 g of butter, 1/2 vanilla pod, 50 g of sugar, 25 g of cornstarch (Maizena), 10 cl of liquid cream, 50 cl of milk, 1 teaspoon of orange blossom water.

 Tags:  tarte tropezienne