Saint-Tropez Tart

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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

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.

Step 2: Crumble

Combine all of the ingredients and place them in the refrigerator. When the mixture has cooled well, break it into crumbles. Set aside.