Tarte Tropézienne Recipe


– 2 1/4 tsp dry active yeast (1 packet) – 1/4 cup whole milk, warmed to 110°F-115°F – 2 cups all-purpose flour, plus more as needed and for dusting – 2 1/2 tbsp granulated sugar – 2 eggs, room temperature – 1/2 tsp table salt – 1 tsp vanilla extract


In a small bowl, add the dry yeast, then follow with the warmed milk. Make sure the milk is exactly the right temperature as this is what will activate the yeast.

Meanwhile, mix the flour and sugar in the bowl of a stand mixer on low speed with a paddle attachment.

Add in the eggs, salt, and vanilla. Continue mixing on medium speed for 5 to 8 minutes, stopping every once in awhile to scrape the batter off the sides of the bowl.

Use your spatula to incorporated any unmixed butter into the dough better.

Warm the milk in a medium saucepan over medium heat until the milk begins to simmer.

Pour the custard into a bowl, then add the vanilla extract; stir to combine.