• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    A British baking blog, food photography

    • Home
    • BLOG
    • WORKSHOPS
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    January 18, 2015

    lemon and vanilla creme patissiere brioche tart

    Uncategorized

    this was one of those recipes that just seemed to come together, i had some left over brioche dough and decided to make this tart,
    sometimes the best things are made when you just play around with ingredients.

    i made some creme patissiere and added it to the centre of the tart.
     
    recipe for dough
    4 eggs, extra large
    2 cup unbleached strong white flour
    1 sachet of fast action yeast
     1/4 cup sugar
    1 tsp sea salt
    ¾ cup butter, softened
    1 egg, beaten for egg wash
    Instructions
    in a stand mixer add the eggs, sea salt, yeast flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
    mix on medium speed for 10 minutes, the dough will become smooth and sticky.
    Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
    Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
    Remove the dough from the refrigerator
    roll out into a circle and roll over the sides of the dough so that you have a well in the centre for the filling
    recipe for creme patisserie
    3 egg yokes
    300ml heavy cream
    110g 1/2 cup caster sugar
    1 tbsp corn flour
    zest of 1 lemon and juice of half
    1 vanilla pod
    in a pan bring the cream and the seeds from a vanilla pod into a pan (usually you would use heavy cream put i decided to try it with cream)
    in a small bowl mix together the yokes, sugar, and corn flour and lemon zest/juice. then four 1/4 or the hot cream over it and mix to temper the eggs then pour back into the pan and gently heat until it thickens and coats the back of the spoon.
    pour in to a bowl and cover with cling film pressed against it so a skin doesn’t form while it cools,
    spoon into centre of dough and leave for half an hour
    pre heat oven to 180c 350f
    brush dough with beaten egg and sprinkle on some almonds and pearl sugar
    bake for 20 minutes.

      photo postsig_zps9ec41c88.jpg  
    sew chatty
    sew can do
    c.r.a.f.t 
    craft-o-manic
     i should be mopping the floor flour me with love
    coastal charm
    home stories a to z
    elizabeth and co
     adventures of a diy mum scoop h omework
    someday crafts
    ginger snap crafts
    sew much ado diy dreamer  savvy southern style  adorned from above  green willow pond
     beyond the picket fence
    36th avenue
     live laugh rowe delightful order
    the shabby nest
     liz marie blog
    live laugh love craft
     jennifer rizzo french country cottage
    inspiration gallery  cottage market

    You might also like

    • fougasse bread recipe

    • pretzel peanut butter and caramel crumble loaf

    • spiced chestnut cake with cranberry curd (refined sugar free)

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    7 Comments

    1. Katrina @ Warm Vanilla Sugar says

      January 18, 2015 at 7:53 pm

      This is such a fun dessert! Love that custard looking filling!

    2. June Burns says

      January 18, 2015 at 8:37 pm

      What a gorgeous tart! I never knew that you could use brioche in a tart, very interesting. Sounds delicious 🙂

    3. Rebecca says

      January 19, 2015 at 6:13 pm

      Perfection! Brioche, lemon and creme pat all together that sounds like heaven to me.

    4. _our food stories_ says

      January 20, 2015 at 9:07 pm

      It looks so good!! Mouthwatering <3

    5. Anonymous says

      January 21, 2015 at 4:36 pm

      This looks absolutely wonderful! I'm going to try it soon.

    6. Lynn | The Road to Honey says

      January 24, 2015 at 12:26 am

      Such a beautiful looking tart. It's nice when things come together into something unexpectedly wonderful.
      http://www.theroadtohoney.com

    7. Jess @ Eating with Alice says

      January 24, 2015 at 2:21 am

      Hey Aimee, I've just discovered your blog and I have to say, I'm in love! This recipe looks absolutely delicious, and your pictures are stunning. It's going to the top of my list of things to make!

      Jess x

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    free visual storytelling guide

    Categories

    • baking (80)
    • cake (27)
    • dinner (14)
    • Drinks (2)
    • pasta (11)
    • photography (1)
    • recipe (186)
    • sweet (52)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)
    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2025 - DESIGNED BY HERPARK STUDIO