Classic Tarte Tropézienne
Experience the delightful flavors of the French Riviera with this Classic Tarte Tropézienne. This pastry features a soft brioche filled with a rich cream made from a blend of mascarpone and vanilla, topped with a sprinkle of sugar. Perfect for a summer gathering or a cozy afternoon tea.
Ingredients
- 500g All-purpose flour
- 10g active dry yeast
- 250ml Milk
- 100g unsalted butter
- 50g sugar
- 3 Eggs
- 1 tsp vanilla extract
- 250g mascarpone cheese
- 200ml heavy cream
- for dusting powdered sugar
Instructions
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Step 1:
In a bowl, combine the flour, yeast, and sugar. Warm the milk and melt the butter, then add to the dry ingredients along with the eggs and vanilla extract. Mix until a dough forms.
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Step 2:
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
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Step 3:
Once risen, punch down the dough and shape it into a round disc. Place it on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
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Step 4:
Preheat the oven to 180°C (350°F). Bake the brioche for 20-25 minutes until golden brown. Let cool completely.
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Step 5:
In a bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese until well combined.
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Step 6:
Slice the cooled brioche in half horizontally. Spread the cream filling generously on the bottom half, then place the top half back on. Dust with powdered sugar before serving.