Tarte Tropézienne

Ingredients

• For the dough
• 0.5 cube yeast (approx. 21 g)
• 40 ml lukewarm milk
• a pinch of salt
• 30 g sugar
• 3 eggs
• 300 g flour
• 125 g liquid butter
• 1 egg yolk
• 1 l milk
• 1 vanilla bean (pulp)
• 200 g sugar
• 9 egg yolks
• 140 g flour
• 250 g soft butter cubes
• powdered sugar (for dusting)
• chopped almond kernels (for garnish)

Instructions

1. 1.

   For the dough, dissolve the yeast in lukewarm milk and let it rise for 20 minutes. Mix salt, sugar, eggs, flour, and butter with the yeast mixture until a smooth dough forms. Cover and let rise for 2 hours. Line a springform pan with parchment paper, stir the dough again, and pour it into the pan. Let it rise for another hour while preheating the oven to 180 °C (convection). Brush the dough with egg yolk and bake in the preheated oven for about 35 minutes.

2. 2.

   Bring the milk for the filling to a boil with vanilla, then remove from heat and whisk in sugar and 5 egg yolks. Stir in flour by spoonfuls, add the remaining egg yolks, and heat until just before boiling while stirring constantly. Let cool to room temperature and fold in butter cubes. Chill in the refrigerator for 2 hours, stirring occasionally.

3. 3.

   Cut the cake horizontally into two layers and fill with the cream. Dust with powdered sugar and garnish with chopped almonds.