Tart with cottage cheese cream
Description
Delicious pastry for the whole family. The recipe for "Tropézien" tart is quite secretive, and the authentic composition is not precisely known. I offer you a version of the "Tropézien" tart with a creamy cheese filling that is just as good as the original. My filling is a light custard made with mascarpone and whipped cream. The fluffy base is made from yeast dough, with a thick layer of delicate cream in the middle—absolutely divine! I used almond flour for topping, but it can easily be omitted. If the dessert is intended only for adults, you can add 30 ml of liqueur to the cream for an interesting flavor note. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
First, preheat the oven to 180 degrees and soak the gelatin in water.
- 2
Step 2
Pour the milk into a saucepan and add vanilla. Warm the milk for a few minutes, but do not bring to a boil.
- 3
Step 3
Place the egg yolks (4 pieces) in a bowl, add starch, and beat well.
- 4
Step 4
Add milk to the egg yolks and place over low heat. Cook until thickened, stirring constantly.
- 5
Step 5
Then add the swollen gelatin, mascarpone, and mix everything until smooth.
- 6
Step 6
Cover the cream with plastic wrap and let it cool.
- 7
Step 7
For the dough: sift the flour into the bowl of a mixer, add salt, yeast, and sugar. Crack 2 eggs into the center.
- 8
Step 8
Mix the dough for 5 minutes until smooth. Then add the butter and mix again.
- 9
Step 9
Cover the dough with a towel and let it rise in a warm place for 40–60 minutes. It should double in size.
- 10
Step 10
When the dough has risen, knead it with your hands and let it rise for another 30 minutes.
- 11
Step 11
For the crumble: mix butter, flour, and brown sugar, and mash with your hands into crumbs. Add almond flour and powdered sugar.
- 12
Step 12
Roll out the yeast dough into a 3 cm thick layer, brush with beaten egg yolk, and sprinkle with crumbs on top.
- 13
Step 13
Place the brioche in the oven to bake for 25 minutes.
- 14
Step 14
Whip the cream until fluffy and combine with the curd custard cream.
- 15
Step 15
Cut the brioche loaf in half and let it cool.
- 16
Step 16
Spread the bottom layer with cream and cover it with the second layer on top. Refrigerate for several hours until the cream is completely set. Serve.