Tarte Tropezenne Italy Recipe

First, prepare the dough. Dissolve the chopped yeast in warm milk, pour it together with the eggs and sugar over the flour and start kneading. Then add salt and orange blossom.

Finally, add the butter in batches, waiting until the previous part is completely absorbed before adding the next part.

Cover the bowl with plastic wrap and let rise until tripled in size, about 3 hours.

Take the dough out again and use lightly floured hands to deflate it into a ball, flatten it (always by hand) and place it in a lightly buttered tin to rise for at least another hour.
Brush with lightly beaten egg, decorate with sprinkles and bake in a static oven preheated to 170°C for about 20-25 minutes, remove from the oven and leave to cool completely.

Meanwhile, prepare the cream. Mix the egg yolks and sugar in a saucepan, then stir in the cornstarch, rice starch, flavoring, and a drop of milk.

Heat the remaining milk until it almost boils, then add it and immediately whisk to combine.
Place the pot on the fire and simmer over low heat until it boils, stirring constantly. You will get a thick cream.

Transfer the cream to a large plate, cover with plastic wrap to prevent oxidation from forming a film on the surface, and let cool completely at room temperature.

Whisk the fresh cream that has been chilled in the refrigerator, mix it with the cold cream, and mix carefully from the bottom to the top to prevent it from crumbling.
Divide the cake into two horizontal discs with a long-bladed knife, fill the bottom with the resulting cream and finally cover with the second disc.

When the Tarte Tropezenne is ready, simply bring it to the table and serve.