Dessert · French ·

French Tarte Tropézienne with Orange Blossom Cream

Name: French Tarte Tropézienne with Orange Blossom Cream
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: All-purpose flour, 250g; Granulated sugar, 50g; Active dry yeast, 10g; Salt, 1/2 tsp; Eggs, 3 large, room temperature; Unsalted butter, 125g, softened and cut into cubes; Milk, 1 tbsp; Whole milk, 500ml; Vanilla bean, 1, split and scraped; Egg yolks, 5 large; Granulated sugar, 100g; Cornstarch, 40g; Unsalted butter, 25g; Orange blossom water, 1 tbsp; Pearl sugar (or coarse sugar), 50g; Egg for glazing, 1, beaten

A beautiful blend of brioche and custard cream infused with the delicate aroma of orange blossom, this is a sublime dessert perfect for any special occasion.

4.4(190 reviews)

·By Ethan Brooks·October 11, 2025

French Tarte Tropézienne with Orange Blossom Cream — Dessert served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Brioche Dough

For the Orange Blossom Cream

For the Sugar Topping

Nutrition

Per serving

Calories: 479 kcal
Protein: 10.75 g
Carbs: 58.25 g
Fat: 23 g
Fiber: 1.25 g

Whole recipe

Total

Calories: 3835 kcal
Protein: 86 g
Carbs: 466 g
Fat: 184 g
Fiber: 10 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 250g	910	25	190	2	9
Granulated sugar 50g	194	0	50	0	0
Active dry yeast 10g	30	4	4	0	0
Salt 1/2 tsp	0	0	0	0	0
Eggs 3 large, room temperature	210	18	2	15	0
Unsalted butter 125g, softened and cut into cubes	898	1	0	102	0
Milk 1 tbsp	9	0	1	0	0
Whole milk 500ml	310	17	24	17	0
Vanilla bean 1, split and scraped	12	0	3	0	1
Egg yolks 5 large	274	15	2	23	0
Granulated sugar 100g	388	0	100	0	0
Cornstarch 40g	153	0	38	0	0
Unsalted butter 25g	179	0	0	20	0
Orange blossom water 1 tbsp	4	0	1	0	0
Pearl sugar (or coarse sugar) 50g	194	0	50	0	0
Egg for glazing 1, beaten	70	6	1	5	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Brioche Dough

1
Combine Dry Ingredients
In a mixing bowl, combine flour, sugar, yeast, and salt.
2
Add Eggs
Gradually add eggs and continue mixing until dough forms.
3
Incorporate Butter
Slowly incorporate butter cubes, one at a time, until fully absorbed.
4
First Rise
Let the dough rise for 2 hours or until doubled in size.
Tip: Ensure dough is properly kneaded to achieve a light brioche texture.

Preparing the Orange Blossom Cream

1
Heat Milk and Vanilla
Heat the milk with vanilla bean until just boiling; remove from heat.
2
Mix Yolks and Sugar
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
3
Combine and Cook
Gradually whisk hot milk into the yolk mixture, return to heat, and cook until thickened.
4
Finish Cream
Off the heat, add butter and orange blossom water. Chill until set.
Tip: Prepare the cream a day in advance for an easy assembly.

How to Make French Tarte Tropézienne with Orange Blossom Cream

Total time: 4 h 40 min · Yields 8 servings

1
Brioche Baking
Preheat the oven to 180°C (350°F). Shape the risen dough into a disk, glaze with beaten egg, and sprinkle with pearl sugar. Bake for 25-30 minutes until golden brown.
2
Cream Filling
Once the brioche is cooled, slice it horizontally and pipe or spread the orange blossom cream over the bottom half.
3
Assembly
Place the top half of the brioche back over the cream-filled base.