Tropezian tart

What’s missing from your sunny holiday in the Var? As well as idyllic beaches, Saint-Tropez is a gourmet destination not to be missed. If you’re preparing to discover the Gulf from Miremer, our Saint-Tropez campsite nestled in the Hauts de Grimaud, you’re just a stone’s throw away from the birthplace of a sweet legend: the tarte tropézienne. Discover the origin and recipe of this authentic tart. Plan your gourmet getaway!

Origin and history of the tarte tropézienne

It’s the work of a passionate man: Alexandre Micka. The Polish-born pastry chef settled in Saint-Tropez in 1955. His culinary inspiration came from a family tradition, an old creation of his grandmother’s, consisting of a simple brioche and cream cake.The turning point came the following year, in 1956, when the film “Et Dieu créa la femme” was shot in the town. It was the lead actress, Brigitte Bardot, who, seduced by this dessert, gave it its mythical name: tarte tropézienne.

The essential ingredients for a successful tarte tropézienne

The magic of tarte tropézienne lies in its simple, yet precise ingredients. The base?

• Brioche: a leavened dough, rich in eggs, milk and butter to guarantee softness. It is often scented with orange blossom water for a Provencal flavor. It is sprinkled with sugar for a crunchy touch.
• Crème pâtissière: forms the base of the filling, providing lightness and texture. It is made with egg yolks, milk and a thickener such as cornstarch.
• Buttercream: the addition of whipped buttercream is the secret of pastry chef Alexandre Micka’s famous crème mousseline enrichie or diplomate. It’s this cream that makes the tarte tropézienne so creamy and long-lasting, even in hot weather.
  

  Component	Ingredients
  The brioche	275 g eggs 10 g salt 50 g caster sugar 25 g whole milk 10 g glucose 500 g flour 20 g baker’s yeast 250 g butter, room temperature 1 egg granulated sugar
  Pastry cream	160 g egg yolks 100 g caster sugar 25 g cornflour 25 g flour 500 g milk
  Buttercream	45 g egg 180 g caster sugar 45 g water 180 g butter, room temperature

  How do you make a real Tropezian tart?

  Making a homemade tarte tropézienne is a fine culinary challenge for pastry enthusiasts. Although pastry chef Alexandre Micka’s secret is confidential, the method for making this tart involves mastering both brioche and cream. The key steps to a successful tarte tropézienne are :

  1. Kneading the brioche: kneading the dough is crucial for developing the gluten and gradually incorporating the butter. Once kneaded, the brioche requires a substantial rest period (around 4 hours) to rise. A well kneaded brioche ensures the characteristic softness of the base of this tropézienne tart.
  2. Preparing the cream: the success of this recipe depends on the combination of the crème pâtissière and the buttercream. It is essential to chill the pastry cream quickly to guarantee its texture.
  3. To make the crème mousseline: mix the cooled crème pâtissière with the perfectly aerated buttercream. The mixture must be carefully blended to obtain the desired creamy texture.
  4. Assembling the dessert: once the brioche has been baked and cooled, cut it through. The cream should be generously poached onto the base. Close the dessert with the brioche top and book into the fridge before serving.

  For those looking for a quicker or lighter version, there are adaptations available. The easy Tarte Tropézienne recipe often replaces the rich buttercream with a light mascarpone or chantilly cream.

  Practical tasting advice: to maximize your pleasure and enjoy this dessert to the full, this tart should be kept cold (between 0°C and 4°C) and eaten within 72 hours maximum, as it is a heat-sensitive fresh pastry.

  Don’t miss out on this gourmet experience: Book your next excursion from our Miremer campsite and savour the sweetness of the Var!