This classic French Tarte Tropézienne recipe calls for vanilla pastry cream layered between buttery brioche topped with crunchy pearl sugar
Vanilla pastry cream is sandwiched between buttery brioche that’s topped with crunchy pearl sugar in this classic Provençal cake.Rebekah Peppler is a Paris-based freelance writer who specializes in recipes and lifestyle writing on cooking, eating, and drinking the French way.Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals.
Lightly grease a 9-inch springform pan with butter. Transfer dough to pan, and spread evenly. Cover pan tightly with plastic wrap; set aside, and let rise again in a warm, draft-free place until bubbles appear on surface, about 30 minutes. Whisk together sugar, cornstarch, and egg yolks in a medium bowl. Slowly add about 1/3 cup warm milk mixture to egg mixture, whisking constantly until well combined. Add another 1/3 cup milk mixture, whisking to combine; whisk in remaining milk mixture. Return milk-egg mixture to saucepan. Cook over medium, whisking constantly, until thickened, 4 to 5 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat.
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