Saint-Tropez Tart

New recipe

By Alain Ducasse

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Credit: Mathilde de l'Ecotais

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Ingredients (6 people)

Dough

500 g flour
12 g fine salt
70 g superfine sugar
20 g fresh baker’s yeast
10 cl whole milk
250 g whole eggs
175 g softened butter

Crumble

25 g melted butter
40 g superfine sugar
60 g flour

Mousseline

200 g buttercream
200 g pastry cream

Baking, Finishing, and Plating

1 beaten egg for glazing
Sucre glace
Grand Marnier

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Instructions

Step 1: Dough

Combine the ingredients and make a dough as with a brioche. Allow to rest 30 minutes, then punch down, roll out to 2.5 mm of thickness, and reserve in the fridge wrapped in plastic.