Tarte tropézienne aux pralines roses

Name: Tarte tropézienne aux pralines roses
Total time: 120 min
Yield: Serves 8
Cuisine: Provence
Ingredients: 500 g (1 lb 2 oz) Tropézienne brioche, store-bought or homemade; 500 ml (2 cups) whole milk; 4 egg yolks; 100 g (½ cup) granulated sugar; 50 g (2 oz) cornstarch; 2 Madagascar vanilla beans; 200 g (7 oz) softened unsalted butter; 150 g (5 oz) crushed pink pralines

Brioche tart with pink pralines

⏱ 120 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)Tropézienne briocheor homemade
500 ml (2 cups)whole milk
4egg yolks
100 g (3½ oz)superfine sugar
50 g (2 oz)cornstarch
2 clovesMadagascar vanilla
200 g (7 oz)softened unsalted butter
150 g (5 oz)crushed pink pralines (sugar-coated almonds)

500 g (18 oz) Tropézienne brioche or homemade
500 ml (2 cups) whole milk
4 egg yolks
100 g (3½ oz) superfine sugar
50 g (2 oz) cornstarch
2 cloves Madagascar vanilla
200 g (7 oz) softened unsalted butter
150 g (5 oz) crushed pink pralines (sugar-coated almonds)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (24 cm / 9½ in)

1 medium heavy-bottomed saucepan (18 cm / 7 in)

1 stand mixer with whisk

1 sturdy hand whisk

1 serrated knife (25 cm / 10 in blade)

1 disposable piping bag with a 12 mm round tip

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 bowl scraper

03 — Method

For the pastry cream, infuse the milk with the split vanilla beans for 15 minutes.Making it from scratch? See the yeast dough — rises ~2 h
Whisk the yolks with the sugar and cornstarch, then pour in the hot milk in a thin stream, whisking hard.
Cook the pastry cream 2 minutes, whisking constantly, then press plastic wrap onto the surface and chill 1 hour.
Whisk the cold pastry cream until loose, then beat in the softened butter in several additions for a light mousseline.
Gently fold the crushed pink pralines into the mousseline.
Slice the brioche in half horizontally with a serrated knife, keeping the sugared top intact.
Pipe the praline mousseline onto the base, then gently replace the top.