Tarte Tropézienne Recipe

Prepare the Brioche Dough

In a large bowl, combine the flour, sugar, salt, and dry yeast. Gradually add warm milk and mix until a dough forms. Add softened butter and eggs, then knead until smooth. Let it rise in a warm place for about 1 hour or until doubled in size.

Bake the Brioche

Preheat the oven to 180°C (350°F). Once the dough has risen, shape it into a round loaf and place it on a baking tray lined with parchment paper. Let it rise again for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool completely.

Prepare the Lemon Custard

In a saucepan, heat the milk with lemon zest until just simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add the hot milk mixture to the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.

Make the Whipped Cream

In a large bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled lemon custard until combined.

Assemble the Tarte Tropézienne

Slice the cooled brioche in half horizontally. Spread the lemon custard mixture evenly on the bottom half, then place the top half back on. Dust with powdered sugar before serving.