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Easy Tropézienne Tart with Raspberries
A simplified version of the famous Tropézienne tart: a fluffy brioche baked in a 20 cm pan, filled with mascarpone whipped cream and sprinkled with fresh or frozen raspberries. Ideal for a snack or an elegant dessert.
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Critical Success Points
- • Do not let the yeast touch the salt or sugar (step 1)
- • Incorporate the butter gradually until a smooth dough (step 3)
- • Refrigerate overnight for optimal texture (step 5)
- • First bake to set the shape (step 7)
- • Second bake with pearl sugar for a beautiful colour (step 8)
- • Achieve a firm whipped cream without over‑beating (step 10)
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns
- • The stand mixer has sharp parts: keep fingers away when attaching the hook
- • Butter must be soft, never melted, to avoid a thermal shock with the hot dough
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