Tarte tropézienne, also known as “La Tarte de Saint-Tropez” is a pastry dessert consisting of a brioche filled with pastry cream, bavarian cream, and similar fillings. Traditionally, you refrigerate the dough overnight. With this gluten free tarte tropezienne, you do not refrigerate the dough. It’s fast and easy to make. The photo shown is the gum-free brioche version. Check out the texture in this video of the brioche with gum. It is stunning!
See the pronunciation of tropezienne.
When do I add the pearl sugar?
Traditionally, prior to baking, you coat the top of the brioche with 1/2 egg white mixed with 1 tablespoon of water and then sprinkle the pearl sugar on top. This makes the pearl sugar a little brown. So, you can then sprinkle confectioners’ sugar on top when done this way. However, I provide you with a recipe that adds the pearl sugar after baking. Feel free to do it either way.
Recipes You’ll Need:
Gluten Free Brioche (See the Notes section for gum-free tips.)
Sweetened Whipped Cream (optional)
Italian Meringue Buttercream or other buttercream recipes coming very soon
Gluten Free Tarte Tropezienne
- 1 recipe Gluten Free Brioche for gum-free tips, see Notes
- 1 recipe Pastry Cream with gelatin recommended
- 1 recipe Sweetened Whipped Cream optional for piping
- Simple Syrup as needed
- Pearl sugar or crushed sugar cubes
To Make the Pastry Cream:
Make the pastry cream (even a day or two in advance) as instructed above in the linked recipe. Add unflavored gelatin as suggested. It makes the pastry cream sturdier. Alternatively, add about 1/2 recipe of lightly sweetened whipped cream. Just fold a little at a time into the pastry cream until it is sturdy enough to pipe. Save the remaining whipped cream to serve on the side or on top of each slice of this dessert.
To Make the Gluten Free Brioche:
Make the broiche according to the recipe instructions linked above; set aside to cool. Once cool, you may wrap in plastic wrap and then store in a zipper freezer bag and freeze if making in advance.
Slice the brioche in half. Pipe or spread the pastry cream or Bavarian cream and gently lay the top of the brioche on top.
Baste the top of the cake with simple syrup and sprinkle on the pearl sugar. (If you do not have pearl sugar, you can use lightly crushed sugar cubes.)
Slice and serve. Add a dollop of leftover whipped cream if desired.