Mini tart tropezienne with mousseline cream and apricot jam

To make the Tarte Tropezienne, start with the starter: in a bowl, place the sifted flour, dry yeast, and milk 1. You can also use fresh yeast: in this case, the amount is 12 g. Knead the ingredients by hand 2 until you get a soft mixture. Place the starter in a bowl, cover with plastic wrap 3 and let it rise for an hour in a warm place like the oven turned off with the light on.

After the rising time, place the starter in the planetary mixer fitted with a paddle, add the whole egg 4 and start the machine, then pour in the milk at room temperature 5, the sifted flours little by little 6.

Add the salt and sugar 7. Once all the ingredients are absorbed, replace the paddle with the dough hook, add the softened butter, one piece at a time 8 waiting for it to be absorbed before adding another piece, continue kneading until all the ingredients gather around the hook 9.

Transfer the dough to a floured work surface, shape it into a ball, place it in a bowl, cover with plastic wrap 10, and let it rise for 2 hours at room temperature, then place it in the refrigerator to rise for 12 hours. Prepare the cream: pour the milk into a saucepan, add the vanilla seeds and pod 12, heat the mixture, and then turn off the heat, allowing the pod to infuse.

Meanwhile, whisk the yolks with the sugar using an electric mixer (or a hand whisk) 13 and sift the cornstarch 14; remove the pod from the saucepan with the milk 15.

Pour the egg mixture into the milk 16, turn the heat back on, and cook the cream, stirring with a whisk to thicken 17. When the cream is ready, turn off the heat and pour it into a shallow, wide dish 18.

Cover with contact plastic wrap 19 and let it cool first at room temperature, then in the refrigerator to set and cool completely. Once cooled, place it in the bowl of a planetary mixer and work it with the beaters, then add the softened butter, one piece at a time, waiting for it to be absorbed before proceeding 20. When the butter is absorbed, transfer the cream to a piping bag 21.

and store it in the fridge for at least 30 minutes 22. Then take the dough, which will have doubled in volume 23, place it on a slightly buttered work surface, and work it for a few moments with a spatula 34. Return it to the bowl, cover it with plastic wrap, and let it rise at room temperature for about 2 hours.

After the necessary time, divide the dough into 7 parts of 90 g each 25 and shape each into a round shape 26. Place the balls on a baking sheet lined with parchment paper 27.

Flatten them slightly and cover with plastic wrap 28, then let them rise for another 2 hours, after which remove the wrap and brush the mini tarte with egg white 29. Sprinkle them with sugar granules 30. Bake the mini tarte tropezienne in a preheated static oven at 320°F for about 40 minutes.

Once baked, remove them from the oven 31 and let them cool completely on a rack. When they are well cooled, you can cut them in half 32 and fill the base with a layer of apricot jam 33.

Then also fill with mousseline cream 34 and close with the other half 35: the mini tarte tropezienne with mousseline cream and apricot jam are ready to be served!