Tarte Tropezienne

INSTRUCTIONS

Brioche:

Thin the yeast in a half-cup of tepid water, add 100g of flour and combine. Cover the bowl with a cloth and leave about 2hrs at room temperature. Dough will double in volume. Put 200g flour on the work surface in a ring. Add 50g of icing sugar, 60g of softened butter, 2 eggs and a pinch of salt. Knead the mixture thoroughly, slowly adding in the yeast-flour mixture. Roll the dough into a ball, put in a baking bowl, cover with a cloth and reserve for 2 more hours. Roll the dough out evenly. Cut into a circle and press the rolled dough into the bottom of a buttered baking tin. Brush the dough with a beaten yolk, and sprinkle granulated sugar. (Save the egg white for later.) Bake at 350°F (180°C) for 25 minutes.

CREAM (FILLING):

Grat the vanilla pods, add it in the milk and bring to a boil. In a bowl, mix 100g of icing sugar, 20g flour, 2 egg yolks and 50g of softened butter. (Save the egg whites for later.) Add in the vanilla-milk slowly while stirring constantly. Pour this mixture in a sauce pan and cook over medium heat until it thickens, stirring constantly. Set aside to cool. Beat the 3 egg whites, with a pinch of salt, until you get a stif meringue. Combine combine into the cream sauce then. Remove the tart from oven and let cool. Cut horizontally into two parts, and layer on the cream sauce in between. Sprinkle icing sugar, and serve.

Makes 6 serving.