Raspberry Mascarpone Tarte Tropezienne


Raspberry Mascarpone TropezienneThere’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan.  It’s worth the read and I encourage you to take a look.  However, I don’t use her recipe.  I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer.

This is a great dessert anytime, but especially for Valentine’s Day.  It’s light and exquisite with a creamy filling enclosing fresh rasperries with a special crunch from pearl sugar.  Also called Swedish Pearl Sugar, these snow-white nuggets don’t melt when baked and are a must-have for this dessert.  If you can’t find them locally, they can be found on the internet or from King Arthur Flour.  Don’t confuse these with Belgium Pearl Sugar which features much larger pearls.Swedish Pearl Sugar

The usual filling for the Tarte Tropezienne is pastry cream.  I love pastry cream, but I think it is too heavy for this dessert. So I choose to use a light mascarpone filling and raspberries as well as washing the layers with rum.  Any complimentary liquor can be used, I just like the flavor of dark rum.

Mascarpone cheese is the Italian version of cream cheese but has a sharper edge to it.  It is used in Tiramasu as well as other desserts.  While a lot of stores feature this for a hefty price, Trader Joe’s has an 8-ounce tub that is much more reasonable.Mascarpone from Trader Joe's

The dessert can be put together the day before if desired.  Just remember to remove it from the refrigerator about 30 minutes before serving.  It cuts beautifully.

Please note the filling for this Tarte Tropezienne has raw egg yolks in it and I haven’t found a way to replace it and retain the texture and taste of the filling.

Brioche for Tarte Tropezienne

1 recipe brioche, refrigerated

Spray the bottom and sides of a 10×2 inch round cake pan.  Set aside.

Flour the work surface.  Remove the dough from the container and place it on the floured surface.  Flour the top lightly.  Press down on the dough to deflate it.  Shape it into a ball, flatten the ball and roll it into a 10″ round.

Place it in the prepared pan and press it out to the edges. Pressing out Brioche

It may spring back slightly and that is fine.

Cover it and allow it to rise for 1 hour.  You do not want this to double.  It should just get puffy.Risen brioche for Tarte Tropezienne

Shortly before it has finished rising, preheat the oven to 350°F.  Just before it goes into the oven, brush the top of the brioche with the beaten egg.Egg washed brioche

Wait a few minutes and brush it again.  Cover the top completely with the pearl sugar.Brioche with Pearl Sugar on top

Press the sugar down lightly.

Bake for 25 to 28 minutes.

Cool for about 10 minutes and turn it out onto a rack to cool completely.  When it has cooled completely, it may be wrapped in foil and frozen up to a couple of months.  Thaw on a rack before assembling.

Mascarpone FillingMascarpone filling ingredients

1 1/2 teaspoons gelatin
1 tablespoon water
2/3 cup cream
1 cup +3 tablespoons powdered sugar  (150 grams or 5 1/3 ounces)
3 egg yolks
1 teaspoons vanilla
3/4  cup mascarpone cheese (170 grams 6 ounces)

Dissolve the gelatin in cold water.Dissolved gelatin in water

Beat the cream until fairly stiff.  Remove it to another bowl.Whipped cream for Tarte Tropezienne

Without cleaning the mixing bowl, add the powdered sugar, egg yolks, and vanilla.

Beat until very, very light and fluffy – about 5 to 8 minutes.Powdered sugar and egg yolks beaten

Add the mascarpone by thirds.

Liquefy the gelatin in the microwave for about 5 to 8 seconds.  With the machine running, pour the gelatin in between the edge of the bowl and the beater as much as possible.  Mix in completely.

Fold in the whipped cream.Whipped cream added to mascarpone

Chill for several hours until set.

Soaking Syrup

1/3 cup water
1/3 cup dark rum

Mix together.  Set aside.Rum wash for Tarte Tropezienne

Assembly of Tarte Tropezienne

Baked Brioche, thawed if necessary
Soaking Syrup
Mascarpone Filling
6 to 8 ounces fresh raspberries

Slice the brioche horizontally with a bit more on the bottom than on the top.  I make a shallow cut around the edges.Slicing brioche for Tarte Tropeizienne

Then I turn the knife into the center of the layer to finish slicing as opposed to going straight across.  I find I have more control over it this way.Knife turned into the center of the layer

Brush the bottom with half of the soaking syrup.Brushing bottom layer with rum syrup

Spread about 1/2 of the mascarpone filling over the brioche to within about 1/2 inch from the edge.Bottom layer of mascarpone on brioche

Arrange the raspberries so they cover the filling to within a half-inch of the filling.Raspberries on top of mascarpone filling

Spread the remainder of the mascarpone on top of the raspberries.Raspberries topped with mascarpone filling for Tarte Tropezienne

Turn the top of the Brioche over carefully so the sugar isn’t dislodged and brush with the remaining soaking syrup.Brushing underside of top layer with rum syrup

Place, right side up, on top of the mascarpone.Top of brioche on

Press down on the top until the filling comes to the edge all the way around.  Clean off any that might have extended past the edge.

Chill for several hours or overnight.

To Serve: cut into 10 to 12 pieces.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
Print Friendly, PDF & Email

9 thoughts on “Raspberry Mascarpone Tarte Tropezienne

  1. Rhett Barrha

    Chef Patisserie Helen. I’ve experimented with powdered egg yolk yet not as a Bavarian Cream as I consider this to be rather than a straight pastry cream .. the use of Brioche is a uniquely creative alternate than a straight cake batter.. I shall HAVE to try this.. a classic

  2. Robyn Gibson

    Helen, perhaps you could substitute the raw egg yolks & mascarpone in the filling with equal amounts of ricotta and cream cheese. I do that for tira misu & it is a light & tasty combination, which holds together without the need for gelatine.

    1. hfletcher Post author

      Hi Robyn – Thank you for your comment. I’m not sure why egg yolks take such a beating in the press because I haven’t seen an outbreak of anything due to eggs but I see a lot for romaine lettuce and meat. The other problem I have is the use of barely cooked eggs over savory dishes by chefs. That doesn’t seem to get a lot of attention. Would you believe that in Europe, many places don’t even refrigerate eggs in stores? Not sure what they do when they get home. While I agree your substitution may work well, I don’t think the taste and texture are the same. But I do understand the concern some have over this.

    1. hfletcher Post author

      Hi Brenda – I’m not sure of your question. Are you saying you have and 8″, a 9″ regular pans and an 8″ and 10″ with removable bottoms? Use the 10″ with the removable bottom. The 9″ will make everything too thick.

Comments are closed.