Sugar tart
Hey foodies!
This week I was craving a good sugar tart! Sugar tart or cream tart? Oh wait, Vully cake... Anyway! We all have our own words to describe this delicious brioche tart topped with cream and sugar. :o)
I did many tests to find THE recipe that suited me and here is the result.
The recipe is very simple but it needs to be done over 2 days so that the brioche has enough time to develop properly.
Here is the list of ingredients for a 28 cm tart tin:
- 3g of salt
- 340g of flour
- 35g of sugar
- 85g of butter
- 60g of whole milk
- 10g of fresh yeast or 4g of dry yeast
- 1 tsp of vanilla extract
- 2 eggs
- 160g of sugar
- 70g of plain flour
- 220g of heavy cream
Start by weighing 3g of salt. Here, I always use my measuring spoon scale to get the exact weight.
Then in a large bowl, pour the salt and 340g of plain flour. Mix lightly with a spatula.
Make a well and add 35g of sugar in the center and 85g of butter at room temperature. Set aside.
Heat 60g of whole milk in the microwave at 600 Watt for 15 to 20 seconds. The milk should be warm, not hot!
Crumble 10g of fresh yeast or add 4g of dry yeast into the warm milk and let it sit for 2-3 minutes so the yeast dissolves and mixes into the milk.
Pour the milk/yeast mixture into the bowl with the rest and also add 1 tsp of vanilla extract and 2 eggs.
Using the flat beater (K beater), mix everything for 3 to 4 minutes at speed 1. A ball will form.
Then remove the flat beater (use a dough scraper) and attach the dough hook. Mix again at speed 2 for a good 5 minutes.
This way you will get a nice soft and airy dough. :o)
Shape into a nice ball and place it back in the bowl. Cover the bowl with a damp cloth.
Let the dough rise for 30-40 minutes at room temperature.
Once the 30 minutes are up, punch down your dough by giving it some punches. :o) Yes, yes, punches!
This will allow the air to escape. For brioche dough, we always do two rises so that it is more airy and indulgent once baked.
Once deflated, cover it again with the damp cloth and place it in the fridge overnight.
After a night in the fridge, your dough will have doubled in size and will be quite firm. Perfect!
Dust your work surface with a little flour and use 5 mm thickness biscuit sticks.
Roll out the brioche dough with a rolling pin, keeping it as round as possible. Don't hesitate to slide and turn the dough to roll it out evenly.
Use a 28 cm tart tin, non-perforated. And check that the dough is rolled out enough to come up the sides of the tin.
To prevent the brioche from sticking to the tin once baked, I strongly recommend spraying your tin with a release spray.
Once the tin is sprayed, place the dough in the tin, pushing it up as high as possible against the sides.
The sides really need to be as high as possible. :o)
Create a proving environment in your oven (or in an airtight plastic box).
Nothing simpler! Place a bowl of very very hot water in your oven/box and place the tin inside. Close it and let the dough rise for 20 minutes. :o) Do not open the oven during these 20 minutes.
Meanwhile, pour 160g of sugar and 70g of flour into a bowl and mix the two ingredients with a spoon.
Then whip 220g of heavy cream. The cream should be well whipped and form a peak (small point).
Keep the cream in the fridge.
Preheat your oven to 180°C, fan-assisted.
The next step is very important!
To prevent the cream tart from overflowing in the oven during baking, it is very very important that the edge of the dough is nice and high.
You need to flatten the bottom of your dough to push it up onto the sides.
You will then get a nicely raised dough as in my photo no. 3.
Prick the dough with a fork so it doesn't form a large bubble during baking.
Then pour the sugar/flour mixture onto the dough.
Spread the sugar/flour so that it covers the entire base of the tart.
Then add the whipped cream on top and spread it with an offset spatula.
If you wish, you can also sprinkle some sugar on top of the tart but personally I don't do that.
Bake the tart in the preheated oven at 180°C fan-assisted for 20-25 minutes.
And there you have it, an incredibly indulgent cream tart! :o)
Let it cool completely. The cream will firm up so don't worry if you still see a little liquid in the middle.
I hope you enjoy this recipe.
Have a wonderful Sunday, foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe in video!
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Comments
Question de Marie
By: Marie M. On 2024-07-10Merci pour la recette ! C’est vraiment trop bon !
Replied by: Karin On 2024-07-11
Question de Céline
By: Céline M. On 2020-04-22Très bonne recette, le goût est excellent ! Une vraie salée au sucre.
Mon seul soucis c'est que la crème liquide au milieu ne s'est jamais durcie...même une fois la tarte refroidie.
Y a t'il besoin d'une plus longue cuisson ou d'une moins grande quantité de crème ? Merci!
Replied by: Vera N. On 2020-04-23
Replied by: Céline M. On 2020-04-23