Tarte Tropezienne

Name: Tarte Tropezienne
Ingredients: Cake; 50 g flour; 1 (1/4 ounce) package yeast; 150 g sugar; 1 lemon, zest of; 3 eggs; 1 pinch salt; 25 g softened butter; 500 g flour; Custard filling; 3 eggs; 5 tablespoons sugar; 2 tablespoons flour; 1/2 liter boiling milk; 1 drop vanilla essence; 250 g fresh cream

16 ingredients

9 steps

Ingredients

Cake
50 g flour
1 (1/4 ounce) package yeast
150 g sugar
1 lemon, zest of
3 eggs
1 pinch salt
25 g softened butter
500 g flour
Custard filling
3 eggs
5 tablespoons sugar
2 tablespoons flour
1/2 liter boiling milk
1 drop vanilla essence
250 g fresh cream

Directions

1

First of all prepare the dough.
2

In a mixing bowl containing a little warm water, pour in a sachet of yeast stirring in 50 g of flour little by little and leave aside to ferment until the mixture doubles in size.
3

In another bowl mix together 150 g sugar, lemon zest, 3 eggs, a pinch of salt, 25 g of softened butter and gradually add 500 g of flour, stirring all the time.
4

Add the yeast mixture and knead for a few minutes before covering with a wet tea towel and leaving to rest for 3 hours.
5

Place the dough in a high-sided cake tin dusted with flour, brush with egg yolk and bake at 200°C for half an hour.
6

When cooked, turn out and leave to cool, then slice in half through the middle.
7

Prepare the custard filling by vigorously whisking together 3 eggs, 5 spoonfuls of sugar+ 2 of flour, 1/2 litre of boiling milk, a drop of vanilla essence and pour the mixture into a preheated saucepan.
8

Whip 250 g of fresh cream and gently fold in the custard mixture.
9

Spread over one of the brioche layers and sandwich together.