La Tarte Tropezienne

A great cake recipe for any occasion:

Melt the yeast in the milk.

In the wide bowl of the food processor, mix the eggs, flour, sugar, milk-yeast mixture, salt and butter. Knead for 5 minutes. Cover with a tea towel and let rise for 1 hour. Knead, place the dough in a tart pan and rise again for 1 hour.

Brush the dough with egg yolk and sprinkle with sugar. Bake in a heated oven at 180 °C for 30-35 min. Cool.

For the cream, bring the milk to the boil with the vanilla beans (slit and scraped out), remove from the stove.

Beat the egg yolks with the sugar for 5 min. until creamy, add the flour and gradually fold in the milk. Thicken on the kitchen stove for 2 min. while stirring, remove the vanilla beans. Cool that while beating continuously, add the softened butter (same heat as the cream). Put the butter cream in the refrigerator.

Cut the dough once and fill it with the cream. Keep in the refrigerator until serving.

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