Tarte Tropézienne

Name: Tarte Tropézienne
Total time: 130 min
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; 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; 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.

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Springform cake tin
Instant-read thermometer
Pastry brush
Rolling pin
Piping bag
Cooling rack
Kitchen scale
Skewer
Oven
Stove
Saucepan
Whisk
Mixing bowl
Spatula
Chef's knife
Parchment paper
Refrigerator

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
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
100g double cream
100ml elderflower cordial
2-3 tbsp raspberry jam
Specialist kit
23cm springform cake tin