Tarte Tropézienne - delicious. magazine

Name: Tarte Tropézienne - delicious. magazine
Ingredients: ½ quantity https://www.deliciousmagazine.co.uk/recipes/brioche-dough/brioche dough; Plain flour to dust; 1 medium free-range egg, beaten with a splash milk; Demerara sugar to sprinkle; For the crème légère; 65g caster sugar; 1 medium free-range egg, plus 1 medium free-range egg yolk; 30g cornflour; 250g whole milk; 30g unsalted butter at room temperature, plus extra to grease; For the filling; 100g double cream; 100ml elderflower cordial; 2-3 tbsp raspberry jam; Specialist kit; 23cm springform cake tin

www.deliciousmagazine.co.uk

Tarte Tropézienne is essentially a giant cream bun made with brioche dough. The French bake filled with raspberry jam and crème légère.

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Ingredients

½ quantity https://www.deliciousmagazine.co.uk/recipes/brioche-dough/brioche dough
Plain flour to dust
1 medium free-range egg, beaten with a splash milk
Demerara sugar to sprinkle
For the crème légère
65g caster sugar
1 medium free-range egg, plus 1 medium free-range egg yolk
30g cornflour
250g whole milk
30g unsalted butter at room temperature, plus extra to grease
For the filling
100g double cream
100ml elderflower cordial
2-3 tbsp raspberry jam
Specialist kit
23cm springform cake tin