Tarte Tropezienne
From Nice to St Tropez, you'll find Tarte Tropezienne in all the bakeries. This is Richard Bertinet's recipe for this beloved sweet treat!
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Cooking tools:
- Stand mixer
- Cake ring
- Pizza stone
- Offset spatula
- Cooling rack
- Pastry brush
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Airtight container
- Mixing bowl
- Whisk
- Saucepan
- Baking sheet
- Dish
- Oven
- Stove
- Plastic wrap
- Kitchen towel
- Bread knife
- Refrigerator
- Freezer
- Bottle
- Parchment paper
Ingredients
- 125ml full-fat milk
- ½ teaspoon fresh yeast
- 125g strong bread flour
- 375g strong bread flour
- 10g fresh yeast
- 35g caster sugar
- 10g salt
- 1 medium egg
- 60g butter
- a few drops of orange flower essence
- 500g full fat milk
- 6 egg yolks
- 1 vanilla pod split lengthways
- 70g sifted plain flour
- 120g caster sugar
- 200g cold crème pâtissière
- 100ml double cream
- 1 medium egg, beaten with a pinch of salt
- 2 tablespoons flaked almonds a little icing sugar, for dusting
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