Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Revisited Tropéen Tart with Summer Fruits
A summer version of the famous Tropéen tart, with a fluffy brioche, a light diplomat cream and rosemary‑roasted apricots and peaches. Ideal for an elegant summer dessert.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Dissolving the yeast in warm milk
- • Incorporating the butter to obtain a smooth dough
- • First rise of the brioche dough
- • Roasting the fruit at 180 °C
- • Baking the brioche until perfect golden brown
- • Incorporating the gelatin without lumps
- • Whipping the cream to a firm consistency
- • Final assembly without breaking the brioche
Safety Warnings
- • Handle the hot oven (180 °C) with care.
- • Hot milk can cause burns; pour it slowly.
- • Gelatin must be handled with clean hands to avoid contamination.
- • Use the knife carefully when cutting the brioche.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chestnut Chocolate Truffles
Creamy truffles made from unsweetened chestnut purée, coated in dark chocolate and finished with white or milk chocolate drizzles. A French indulgence without added sweeteners, perfect for celebrations or an elegant dessert.
Mes GIGOLETTES DE LAPIN AU CIDRE - Fondantes et savoureuses à souhait sur Gourmandises TV
Tender rabbit legs braised with smoked bacon, carrots, button mushrooms and aromatic herbs in a dry Normandy cider. The dish is light yet flavorful, perfect for a cozy autumn dinner served with mashed potatoes, tagliatelle or a fresh salad.
Meringue Yule Log (Pavlova style)
A light and airy Yule log inspired by Pavlova. A crunchy meringue shell holds lemon‑vanilla whipped cream, fresh raspberries and passion fruit, all topped with grated white chocolate. Ideal for the holidays, economical (≈12 €) and gluten‑free.
Bûche pomme spéculoos
Une bûche de Noël onctueuse aux pommes caramélisées, biscuit Madeleine imbibé et crème Namelaka au chocolat blanc, pâte de spéculoos et crème entière. Facile à réaliser, elle combine textures moelleuses et croquantes pour un dessert festif et gourmand.
Pear and Chocolate Chip Flan
A silky French-style flan without crust, generously studded with ripe pear slices and generous chunks of dark chocolate. Perfect for a spring or summer snack, this quick‑bake dessert is easy to make, requires only a few pantry staples, and finishes with a glossy apricot‑jam glaze.
Lemon Square Cake
Lemon cake in a square shape, composed of an almond and lemon sponge, a lemon buttercream, a white chocolate glaze and delicate "fairy" meringue fingers. An elegant and indulgent pastry, ideal for display cases or special occasions.