Tarte tropezienne St Tropez Tarte Recipe

French

This St Tropez tarte tropezienne is a soft, fluffy brioche delicately scented with orange blossom and filled with a smooth, stable mousseline cream.

This dessert comes together in three simple stages, cream, dough, and assembly.

The result is an airy crumb, a beautifully golden crust, and clean, neat slices after a short chill in the fridge.

St Tropez Tarte Tropezienne Recipe: Fluffy Brioche with Light Mousseline Cream

Let’s make a Tarte Tropezienne that always steals the spotlight. This golden, feather-light brioche is sliced and filled with a silky mousseline cream that’s smooth, airy, and perfectly balanced in sweetness.

It’s just as welcome at a children’s afternoon snack as it is at a festive table, where it never lasts long once served.

I love baking it to accompany a mid-afternoon coffee or to round off a generous Ramadan spread.

For the base, I rely on a brioche dough inspired by my Easter mona, rich, well-kneaded, and given plenty of rising time to achieve that soft, cloud-like crumb.

When I make it, I often shape two brioches at once to make the most of the effort.

The pastry cream is transformed into a lighter mousseline by incorporating just enough butter to keep it luscious without feeling heavy.

For extra moisture, you can gently brush the cut sides with a light vanilla syrup before filling, an optional touch that enhances softness beautifully.

Ingredients for St Tropez Tarte Tropézienne (Brioche + Mousseline Cream)

Brioche dough

• 250 g all-purpose flour: the base of the dough; measure accurately for a soft, well-structured brioche.
• 90 ml milk (lukewarm): warm enough to wake up the yeast, not hot, think pleasantly warm to the touch.
• 50 g sugar: adds gentle sweetness and helps the brioche brown nicely in the oven.
• 1 tbsp milk powder: boosts tenderness and gives a richer, bakery-style crumb.
• 1 egg (room temperature): improves texture and richness, and blends more easily into the dough.
• 80 g butter (soft/room temperature): for that classic brioche softness; add once the dough starts coming together.
• 1 sachet instant yeast (about 1 tbsp): reliable and easy to use, mix straight into the dry ingredients.
• 1/2 tsp salt: balances sweetness and strengthens the dough so it rises well.
• 1–2 tbsp orange blossom water: signature fragrance, start with 1 tbsp, then adjust if you like it more pronounced.

Egg wash and topping

• 1 egg yolk: creates a glossy, golden finish.
• A splash of milk: thins the yolk so it brushes on smoothly and evenly.
• Sliced almonds: add a delicate crunch and a pretty, classic topping.

Filling

• Light mousseline cream: make a pastry cream with 500 ml milk, then beat in only 50 g butter for a smoother, lighter mousseline that still holds its shape.

Step-by-step: How to make an easy Tarte Tropézienne

1) Make the mousseline cream first (so it’s fully cold)

• Take the butter out of the fridge early so it’s soft.
• Split the vanilla pod, scrape the seeds, add seeds + pod to the milk in a saucepan.
• Warm the milk, then remove from heat and infuse for 1 hour.
• In a large bowl, whisk egg yolks with sugar until lighter.
• Add sifted cornstarch and whisk until smooth.
• Remove the pod. Pour the warm vanilla milk in gradually, whisking constantly.
• Return everything to the saucepan and whisk over medium heat until the cream thickens and briefly boils.
• As soon as it thickens, add 50 g butter and mix well.
• Transfer to a clean bowl and cover directly on the surface with cling film.
• Cool completely (not lukewarm), then whisk a few seconds to loosen.
• Add the remaining butter little by little while whisking on medium speed.
• Whisk 8–10 minutes more, until smooth, glossy, and firm enough to hold its shape.

Use within 24 hours, kept refrigerated.

2) Make the brioche base

• In a stand mixer bowl, add flour, sugar, salt, and milk powder.
• Start mixing on medium speed and add instant yeast.
• Lightly beat the egg and add it while mixing.
• Pour in lukewarm milk, then orange blossom water, until the dough comes together.
• Knead until smoother, then add soft butter gradually while kneading.
• Cover and let rise in a draft-free spot for at least 2 hours.
• Deflate the dough and press into a 22 cm pan lined with baking paper.
• Let rise again until doubled or even tripled in volume.

3) Bake, cool, and fill

• Brush with egg yolk + milk.
• Sprinkle generously with sliced almonds.
• Bake at 180°C for about 15 minutes (adjust to your oven).

• Cool completely on a rack.
• Slice the brioche horizontally (gently, with a serrated knife).
• Pipe/spread a generous layer of mousseline cream.
• Chill until serving for cleaner slices.

Variations and personal tips

• Pearl sugar vs sliced almonds: pearl sugar adds extra crunch, but my husband prefers sliced almonds, and it’s easier to find in the UK. When I do find pearl sugar, I usually save it for Liège waffles.
• Gelatin in the cream: some add gelatin for extra stability, but I rarely do for tropézienne because it’s eaten within 24 hours at my place.
• Diplomat cream option: for an even lighter filling, use diplomat cream (pastry cream + whipped cream) instead of mousseline.
• The real secret: the second rise. In cold weather, I sometimes let it rise up to 5 hours after shaping. The result is cloud-soft, this is why I often bake late in the evening.

Troubleshooting tips

• Dense brioche: not enough rising time, tired yeast, or milk that’s too hot. Let it rise properly and keep liquids lukewarm.
• Dry brioche: overbaked or sliced too soon. Cool fully, and if you like, brush 3-4 tbsp of light syrup on the cut side.
• Runny cream: pastry cream wasn’t cooked thick enough, or it wasn’t fully cold before adding butter.
• Split/curdled cream: butter and pastry cream weren’t at the same temperature, or it was over-whisked. Aim for matching temperatures and whisk just until smooth.

Storage, freezing, and make-ahead plan

• In the fridge: keep the assembled cake up to 24 hours, in an airtight box or well covered (without squashing the top).
• Avoid a skin on the cream: keep pastry cream covered directly on the surface until you’re ready to use it.
• Freezing: freeze the brioche only, tightly wrapped. The cream can weep and lose its texture after freezing.
• Best schedule: bake the brioche Day -1, make the cream Day 0, assemble a few hours before serving.

FAQ: common questions

• Can I bake the brioche the day before? Yes. Cool completely, wrap well, and fill the next day for the softest texture.
• What if I don’t have a stand mixer? Knead by hand: 8-10 minutes, then add butter and knead 10 more minutes until smooth and elastic.
• Why does my brioche collapse after baking? Over-proofing, underbaking, or a cold draft. Bake until nicely golden and cool away from drafts.
• Can I lighten the cream? Yes, reduce butter slightly, or switch to diplomat cream (pastry cream + whipped cream).
• How do I transport it without the cream leaking? Chill 2–3 hours before moving, use a rigid cake box, and keep it cold until serving.
• What pan size if I want bigger? For 24-26 cm, multiply the recipe by about 1.5. For 28 cm, go closer to double, depending on desired thickness.

Other Breads & Brioches to try

• Gugelhupf (Kouglof) : Classic German Bundt Cake
• Homemade sandwich bread
• Hokkaido Japanese Milk Bread Recipe
• King’s Cake brioche from Provence : brioche des rois