The Tropezienne Tart

Warm up the milk and mix it with the yeast.

Pour the flour in your food processor bowl. Add 40 g of sugar, the salt, the 2 tablespoons of orange blosson extract.

Pour the milk/yeast mixture while your food processor is running at medium speed.

Add the egg.

Let running for 5 minutes at least before adding the butter cut in pieces.

Keep kneading for 5 minutes (speed 3-4 on a scale from 1 to 6).

Place a linen on your bowl and leave to rest in a warm and humid place for an hour and 30 minutes. Your dough should double.

After that time, work your dough gently in order to release the yeast gaz.

Spread the dough with a rolling pin and place your pastry ring with baking paper around it.

Leave to rest for another one hour and 30 minutes.

In the meantime, prepare the vanilla curd.

Heat the milk, the cream and the vanilla pod cut in half until it boils. Remove immediately from the heat and leave to rest 20 minutes.

Place the gelatine sheets in colf water.

Whisk the egg yolks, the brown sugar and corn starch.

Add the milk/cream/vanilla mixture and whisk.

Warm up again at medium heat and keep whisking .

Your curd should thicken (this step is very important for the right consistency of your curd).

Remove from the heat and add the gelatine sheets. Mix and let cool down 15-20 minutes.

Add the 30 g of orange blossom extract and the mascarpone, mix until you get an homogeneous mixture.

Pour in a gratin dish, cover with a clingfilm (leave no space between the curd and the film).

Set aside in the fridge.

Preheat your oven at 160 degrees.

Your dough has grown enough now.

Spread the beaten egg on top and add the pearl sugar.

Bake your brioche for 25 minutes.

Let cool down on a grid.

Make a syrup: heat the water, the 80 g of sugar, the half vanilla pod, the citrus zests, the kirch brandy and 30 g orange blosson extract. When you get small bubbles, remove from the heat.

Set aside at room temperature.

When your vanilla curd is cold (you can place it 10 minutes in your freezer), whip 200 g of cream until you get a no sugar chantilly cream.

Whisk the vanilla curd and add gently the chantilly cream with a spatula.

Set aside in your fridge.

You are now about to mount your tropezienne tart: cut horizontally the brioche in two.

Spread syrup on bot internal sides.

Pipe or spread the creamy vanilla curd on the lower part of the brioche. Try to make a nice layer, don't go to close to the border.

Place the upper part of the brioche on top.

Set aside in your fridge until tasting.

Just before serving, spread ice sugar.