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“A very delicious and quite rich French cake. Originally from the back of a postcard purchased in St. Tropez.”
READY IN:
4hrs 20mins
YIELD:
1 tarte
UNITS:
US

Ingredients Nutrition

Directions

  1. First of all prepare the dough.
  2. In a mixing bowl containing a little warm water, pour in a sachet of yeast stirring in 50 g of flour little by little and leave aside to ferment until the mixture doubles in size.
  3. In another bowl mix together 150 g sugar, lemon zest, 3 eggs, a pinch of salt, 25 g of softened butter and gradually add 500 g of flour, stirring all the time.
  4. Add the yeast mixture and knead for a few minutes before covering with a wet tea towel and leaving to rest for 3 hours.
  5. Place the dough in a high-sided cake tin dusted with flour, brush with egg yolk and bake at 200°C for half an hour.
  6. When cooked, turn out and leave to cool, then slice in half through the middle.
  7. Prepare the custard filling by vigorously whisking together 3 eggs, 5 spoonfuls of sugar+ 2 of flour, 1/2 litre of boiling milk, a drop of vanilla essence and pour the mixture into a preheated saucepan.
  8. Whip 250 g of fresh cream and gently fold in the custard mixture.
  9. Spread over one of the brioche layers and sandwich together.

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