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.
Tarte Tropéienne revisitée aux fruits d'été
Une version estivale de la fameuse tarte tropéienne, avec une brioche moelleuse, une crème diplomate légère et des abricots et pêches rôtis au romarin. Idéale pour un dessert d'été élégant.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Dissolution de la levure dans le lait tiède
- • Incorporation du beurre pour obtenir une pâte lisse
- • Première levée de la pâte à brioche
- • Rôtissage des fruits à 180 °C
- • Cuisson de la brioche jusqu'à dorure parfaite
- • Incorporation de la gélatine sans grumeaux
- • Montage de la chantilly bien ferme
- • Assemblage final sans casser la brioche
Safety Warnings
- • Manipuler le four chaud (180 °C) avec précaution.
- • Le lait chaud peut causer des brûlures ; le verser lentement.
- • La gélatine doit être manipulée avec les mains propres pour éviter la contamination.
- • Utiliser le couteau avec attention lors de la découpe de la brioche.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Kinder Layer Cake
A spectacular birthday cake made with chocolate sponge, Kinder ganache, Nutella and Swiss meringue buttercream. Follow each detailed step to succeed with this elegant and indulgent dessert, even if you are a beginner in pastry.
Vegetarian Easter Puff Pastry Pie
A festive puff pastry pie for Easter, made with a vegetarian ricotta filling, crunchy vegetables and hard‑boiled eggs, all wrapped in butter puff pastry. Perfect to serve as an appetizer or main course with a raw vegetable salad.
Chocolate dessert cream
A silky chocolate dessert cream inspired by Cyril Lignac's recipe, made in a few minutes and served in pretty ramekins, with a touch of fresh raspberries.
Moist Chestnut Purée Cake
A very moist and lightly sweet cake made with unsweetened chestnut purée, butter, eggs and a hint of vanilla. Easy to prepare, it bakes at a low temperature to retain all its moisture. Ideal for dessert or a snack, it can be served plain or dusted with powdered sugar.
Caramelized Apple Brioche Pudding
An indulgent dessert that turns stale brioche into a moist pudding with caramelized apples, perfect for using up stale bread and adding a touch of fruity sweetness.
Speculoos Verrines with Mascarpone Cream
Fresh and indulgent verrines made of crumbled speculoos biscuits, a chocolate‑cream ganache and a light mascarpone mousse. An elegant dessert, quick to prepare and perfect for hot summer afternoons.