Mini Tarte Tropézienne Recipe
Mini Tarte Tropézienne Recipe
Rated 4.8 stars by 4 users
Servings
5
Prep Time
2 hours
Cook Time
15 minutes
Indulge in the elegance of Mini Tarte Tropézienne, a French pastry that combines a soft, brioche-like dough with a rich and silky crème mousseline. These small, individual tartes are perfect for special occasions, offering a delightful contrast between the light, airy texture of the pastry and the creamy, vanilla-infused filling. The dough is gently kneaded with lemon zest and vanilla extract, adding a subtle aroma, and then baked to golden perfection with a sprinkle of pearl sugar on top. Once cooled, each tarte is filled with the luxurious crème mousseline, making it an irresistible treat that’s sure to impress your guests. Perfect for any celebration or as a sophisticated dessert, these Mini Tarte Tropéziennes capture the essence of traditional French baking.
Ingredients
For the dough:
- - 250 g all-purpose flour
- - 50 g sugar
- - 1 pinch of salt
- - 1 tsp dry yeast
- - 100 ml warm milk
- - 1 egg (room temperature)
- - 50 g soft butter
- - 1 tsp vanilla extract
- - Zest of 1 organic lemon
For the crème mousseline:
- - 300 ml milk
- - 1 vanilla pod (seeds scraped)
- - 3 egg yolks
- - 60 g sugar
- - 30 g cornstarch
- - 150 g soft butter
For brushing:
- - 1 egg + 1 tsp milk (beaten)
-
- Pearl sugar for sprinkling
Directions
Sift the flour into a large bowl, make a well in the center, and add the yeast, a pinch of sugar, and 2 tablespoons of warm milk. Let sit for 10 minutes until foamy.
Add the remaining sugar, salt, egg, butter, vanilla, and lemon zest. Pour in the rest of the milk, knead into a smooth dough, and let rise for 1 hour until doubled in size.
Roll the dough out to 1 cm thickness and cut out 5 circles (about 9 cm in diameter). Place them on a baking sheet, cover, and let rest for 30 minutes.
Preheat the oven to 180°C (350°F). Brush the dough with the beaten egg mixture and sprinkle with pearl sugar. Bake for 15-20 minutes until golden brown, then let cool completely.
For the crème mousseline, heat the milk with the vanilla pod and seeds. Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually stir in the hot milk, return the mixture to the pot, and cook over medium heat until thickened. Let cool completely.
Beat the soft butter and gradually fold in the cooled cream until light and fluffy. Chill the cream before using.
Cut the cooled pastries in half horizontally. Pipe the crème mousseline onto the bottom halves and place the top halves back on. Dust with powdered sugar and serve.
Mini Tarte Tropézienne Questions
Mini Tarte Tropézienne is a delightful pastry originating from the French Riviera, specifically Saint-Tropez. It is comprised of a soft, sweet brioche-like dough filled with a rich and creamy custard known as crème mousseline. This unique combination of textures—crispy exterior and creamy interior—paired with a hint of citrus from lemon zest gives Mini Tarte Tropézienne its distinct character. It was made famous by Brigitte Bardot in the 1950s, turning this indulgent treat into a symbol of French elegance and culinary artistry. Perfect for special occasions, its lightness and burst of vanilla flavor make it a perfect after-dinner delight or a luxurious brunch addition.
If you want to make a gluten-free version of Mini Tarte Tropézienne, you can replace all-purpose flour with a gluten-free flour blend that substitutes 1:1 for regular flour. Make sure to check that other ingredients, like baking powder, are also certified gluten-free. To maintain the structure, it may also be beneficial to add xanthum gum (about 1 teaspoon) to mimic the elasticity of gluten. The filling remains the same, as it is naturally gluten-free, so feel free to follow the original recipe for the crème mousseline. Just remember to adjust your baking time slightly as gluten-free dough can behave differently in the oven.
Absolutely! Mini Tarte Tropézienne can be made ahead of time, making it an ideal choice for events or gatherings. You can prepare the brioche dough and the crème mousseline separately. The dough can be baked a day in advance and stored at room temperature, covered with a clean kitchen towel to keep it fresh. The crème mousseline can be refrigerated in an airtight container for up to 3 days. Assemble the pastry just before serving to ensure that the brioche remains soft and the crème mousseline retains its fluffy texture. Simply cut, fill, and dust with powdered sugar right before presentation for the best results.
Serving Mini Tarte Tropézienne can be a delightful culinary experience in itself. Complement the pastry with a selection of beverages: a light sparkling wine or champagne pairs wonderfully due to its acidity and effervescence, cutting through the richness of the mousse. A cup of freshly brewed coffee or a fragrant tea blend can also enhance the flavors beautifully. You may also consider pairing it with seasonal fruits like berries or citrus slices garnished with mint, which not only adds a refreshing contrast but also adds a pop of color to your dessert presentation.
To ensure your Mini Tarte Tropézienne is successful, pay close attention to the dough rising stages—temperature is key. Make sure your yeast is fresh and activate it properly to achieve a light, airy texture. While rolling out the dough, aim for an even thickness, as this will help with uniform baking. When preparing the crème mousseline, whisk vigorously and cook over medium heat, being cautious not to let it scorch, which can ruin the flavor. Finally, as tempting as it may be, avoid crowding the baking sheet to allow for proper air circulation, ensuring an even bake. These tips will contribute to creating an impressive and delicious Mini Tarte Tropézienne that is sure to wow your guests!
