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Tarte Tropézienne Monégasque
A delightful Monegasque twist on the classic Tarte Tropézienne, featuring a light brioche-like bun filled with a luscious crème pâtissière and a hint of orange blossom water, often topped with pearl sugar.
🧂 食材
- 3 cups All-purpose flour
- 0.25 cup, plus more for pearl sugar topping Granulated sugar
- 2.25 tsp (1 packet) Active dry yeast
- 0.5 cup Warm milk
- 2 large, at room temperature Eggs
- 0.5 tsp Salt
- 0.5 cup, softened Unsalted butter
- 1 tsp Orange blossom water
- For the Crème Pâtissière:
- 2 cups Milk
- 4 large Egg yolks
- 0.5 cup Granulated sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla extract
- for topping (optional) Pearl sugar
👨🍳 步驟
- 1
In a small bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
💡 專業提示: Ensure milk is warm, not hot, to avoid killing the yeast. - 2
In a large bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar, and salt. Add the yeast mixture, eggs, and orange blossom water. Mix on low speed until a shaggy dough forms.
- 3
Gradually add the softened butter, a tablespoon at a time, mixing until fully incorporated. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- 4
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
While the dough rises, prepare the crème pâtissière. In a medium saucepan, heat milk until simmering. In a separate bowl, whisk together egg yolks, 1/2 cup sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill completely.
- 6
Punch down the risen dough and shape it into a large, flat round (about 10-12 inches in diameter) on a parchment-lined baking sheet. Cover and let rise for another 30-45 minutes.
- 7
Preheat oven to 375°F (190°C). Bake the dough for 20-25 minutes, or until golden brown and cooked through. Let cool completely on a wire rack.
- 8
Once cooled, slice the baked bun horizontally. Spread the chilled crème pâtissière generously over the bottom half. Place the top half back on. If desired, sprinkle with pearl sugar.
💡 專業提示
- ✓Ensure all ingredients for the dough are at room temperature for best results.
- ✓Don't overwork the dough after the second rise, as it can become tough.
- ✓The crème pâtissière should be completely cold before assembling the tart.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a layer of fresh strawberries or other berries between the crème pâtissière and the top bun.
- Infuse the crème pâtissière with a bit of lemon zest for a brighter flavor.
- For a richer flavor, add a tablespoon of Grand Marnier to the crème pâtissière.