(No Ratings Yet)
Loading...Created in 1955 by Polish-born pastry chef Alexandre Micka on the French Riviera, this iconic tart became legendary after actress Brigitte Bardot named it. It is built from a tender, brioche-style sweet bread split horizontally and loaded with a silky orange-blossom buttercream, then finished with crunchy pearl sugar on top.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 40 gCarbs
- 1 gFiber
- 20 gSugar
- 6 gProtein
- 180 mgSodium
- 120 mgPotassium
- 85 mgCalcium
- 1.5 mgIron
- 0.5 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the brioche dough
- 250 g all-purpose flour
- 30 g granulated sugar
- 5 g (1 1/2 tsp) active dry yeast
- 120 ml warm whole milk (about 40°C)
- 2 large eggs, room temperature
- 50 g unsalted butter, softened
- 1/2 tsp fine salt
- 1 tsp orange blossom water
For the cream filling
- 250 ml whole milk
- 4 large egg yolks
- 80 g granulated sugar
- 30 g cornstarch
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- 150 g unsalted butter, softened
For assembly and topping
- 1 large egg yolk beaten with 1 tbsp milk
- 2 tbsp pearl sugar
- powdered sugar for dusting
Directions
- In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, eggs, and orange blossom water, then knead by hand or with a stand mixer for 8 minutes until smooth and elastic.
- Gradually work in the softened butter and continue kneading 5 minutes more until the dough is soft, glossy, and pulls cleanly from the bowl. Cover and let rise in a warm spot for 1 1/2 to 2 hours until doubled in size.
- Punch down the dough, shape into a round disc about 20 cm (8 inches) in diameter, and place on a parchment-lined baking sheet. Cover loosely and let rise 45 minutes to 1 hour until visibly puffy.
- Brush the top with the egg yolk wash, sprinkle generously with pearl sugar, then bake in a preheated 180°C (350°F) oven for 22 to 25 minutes until deep golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
- While the brioche bakes, prepare the pastry cream: heat the milk in a saucepan until just steaming. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale, then slowly pour in the hot milk while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling. Cook 1 more minute, remove from the heat, and stir in the vanilla and orange blossom water.
- Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until completely cold, about 2 hours. In a stand mixer, beat the softened butter until pale and fluffy, then gradually beat in the cold pastry cream until the buttercream is smooth and pipeable.
- Using a long serrated knife, carefully slice the cooled brioche disc in half horizontally. Spread the cream filling generously over the bottom half, then gently place the top half back on and press lightly.
- Dust the top with powdered sugar, slice into wedges with a serrated knife, and serve at room temperature. Best enjoyed the same day it is assembled.
- A 20 cm brioche disc plus filling yields about 10 generous slices when cut into wedges.
Cook’s Notes
- Use room-temperature eggs and milk for the dough to ensure a strong rise and a tender, even crumb.
- Pearl sugar resists melting in the oven, giving the classic crunchy, jeweled top that defines the original Saint-Tropez tart.
- Make sure the pastry cream is completely cold before whipping with the butter, or the buttercream will separate and look greasy.
- For the cleanest slice, use a long serrated knife and saw gently rather than pressing down, which can crush the soft brioche.
- The unfilled brioche disc can be wrapped tightly and frozen for up to 1 month; thaw and fill just before serving for the freshest result.
