Tropezienne Tart (Re-Created)

Ingredients

• Ingredients for preparing The Brioche
• 250g of flour
• 4g of instant yeast
• 5g of salt
• 50g of sugar
• 50ml of warm milk
• 2 eggs (100g), at room temperature, lightly beaten
• 110g of butter, softened, at room temperature
• 1 egg to brush the dough
• some candied orange peels
• Ingredients for preparing The Cream (crème diplomate)
• 150ml of milk
• 1 + ½ tbsp of cornstarch
• 40g of sugar
• 2 egg yolks
• 3g of gelatin powder (or 1 gelatin leaf)
• 100ml of double cream (whipping cream)
• Ingredients for preparing The Orange Curd
• Juice of 2 big oranges
• Zest of 1 orange
• 1 egg
• 1 egg yolk
• 35g of sugar
• 12g of cornstarch
• 90g of cold butter
• Ingredients for preparing The Assembling
• The brioche
• The Cream (crème diplomate)
• The orange curd
• Some orange supremes