Creme Fraiche Custard Brioche Tart
Brioche tart with creme fraiche custard, a perfect recipe for a cozy family breakfast!
Servings Prep Time
8people 2h
Cook Time
40min
Servings Prep Time
8people 2h
Cook Time
40min
Ingredients
Brioche Dough
Creme Fraiche Filling and Tart Assembly
White Secrete Sauce – Sabayon
Poached Fruit
Additional garnish
Instructions
Day 1
  1. In a large mixing bowl sprinkle 1 3/4 tsp instant yeast over the 1/3 cup of warm milk, leave for 5 minutes.
  2. Whisk in 1 egg and 1 cup flour and mix until it comes together.
  3. Sprinkle over 1 cup of flour and set aside uncovered for 30-40 minutes. By this time the cracks will appear in the flour layer, indicating that the yeast is active.
  4. Add to the bowl 4 lightly beaten eggs, 1 tsp sea salt, 1/3 cup sugar and 1 cup of flour. Mix with wooden spoon for a few minutes or until everything comes together.
  5. Sprinkle last 1/2 cup of flour over the dough and mix until incorporated.
  6. Knead for about 20-30 minutes on kitchen counter or until gluten is well developed, confirm with the windowpane test. You will know you are almost done when the dough stops sticking to your hands. Note: Do not add any more flour and you have to knead the dough by using fraisage technique.
  7. Use a rolling pin to beat and soften chilled butter. Use a bench scraper to smear and mix butter on a counter until is pliable and with similar consistency as the dough.
  8. Take 1-2 tbsp of butter at the time and knead until fully incorporated into the dough. The dough will break every time you add new portion of butter, but don’t worry it will come together. Don’t be inpatient and add too much butter at once! This part of kneading process may take about 20-25 minutes. By the time you are done the dough temperature should be 25-26°C (77- 79°F)
  9. Transfer the dough to a large mixing bowl, cover with stretch wrap and keep at room temperature 2-2.5 hours or until doubles in size.
  10. Deflate the dough, cover the bowl tightly with stretch wrap and refrigerate overnight.
Day 2
  1. Line 17″ x 14″ baking pan with parchment paper and remove the bottom from 10 1/2″ springform pan. Set the springform ring onto the baking pan.
  2. Divide the dough, wrap tightly one of the pieces, place it in zip-lock bag and leave in the freezer.
  3. Work the remaining dough into a ball and then by using your palm flatten it into a disk.
  4. On a lightly floured surface roll out the dough to about 12″ diameter. Use the springform ring to lightly imprint the circle into the dough surface, centered. This circular line will be your guide for the edge crimping.
  5. The edge is crimped by pulling and folding an excess dough (part that is outside of the circle) diagonally over your fingers and sealing it just inside the circle. You simultaneously press down onto the dough with your left hand fingers (just inside the circle) and pulling outside dough edge with your right hand fingers and folding it over the left hand fingers. For the best results refer to “Baking with Julia” video link in the description.
  6. Transfer the dough onto the baking pan by placing it inside the springform ring. It should fit tightly, if it is too small gently spread it out to the ring size. Set aside uncovered and leave at room temperature for about 1 hour.
  7. Preheat the oven to 135°C (275°F), rack in the middle.
  8. In a small mixing bowl whisk together creme fraiche and egg until uniform and smooth, set aside.
  9. Using your fingers create dimples all over the bottom of the puffed up dough, do not touch crimped edge.
  10. Pour off creme fraiche evenly over the dimpled bottom.
  11. Sprinkle sugar evenly over the custard’s surface. You will see that sugar will sink in on a first pass but after several additions will appear to stay on the surface, that means that enough sugar is added. Creme fraiche custard absorbs just certain amount.
  12. Brush the tart crimped edge with beaten egg white and sprinkle with 1-2 tbsp of sugar.
  13. Bake for 30-40 minutes, until crust is golden brown and custard is almost set. Test it by lightly shaking the pan, the custard should jiggle just slightly.
  14. Transfer to a cooling rack, after the few minutes remove the springform ring.
White Secret Sauce – Sabayon
  1. Prepare and add 4 egg yolks into a stand mixer metal mixing bowl. Have a saucepan fitting this mixing bowl filled with about 1″ water, but make sure it is not touching the bowl when set onto the pan. Prepare and have on hand manual whisk.
  2. Scant the sugar into a separate medium size, heavy bottom saucepan.
  3. Split and scrape seeds from vanilla beans, add to the sugar.
  4. Pour in enough water just to cover sugar, about 1/3 cup.
  5. Over high heat (10 out of 10) and without mixing bring the sugar to boil. When the first signs of caramelization appear (amber color) gently swirl the pan over the heat. Keep cooking until caramel reaches deep gold color approximately 7-10 minutes in total.
  6. Take the saucepan of the heat and pour in white wine. Pour the wine carefully in in 2-3 additions.
  7. Return the saucepan to heat and bring to boil. Take it off the heat.
  8. Pour off 1 1/2 cups of the syrup into a heat proof measuring cup. Set aside the rest of syrup which will be used to poach fruits.
  9. Over high heat (10 out of 10) bring the prepared saucepan with water to boil.
  10. At the same time drizzle hot syrup into a mixing bowl with egg yolks while whisking vigorously all the time. Keep whisking and place the bowl over the saucepan with boiling water. Whisk for 5 minutes until egg yolks become foamy and voluminous.
  11. Attach the mixing bowl to the mixer and mix at high speed for 10-15 minutes or until cool, pale yellow and triple in volume. When you start mixing the egg yolk the temperature will be hot and by the time you are done it will cool off to room temperature. This is very important to check before the next process step!
  12. In medium size mixing bowl whip the cream to stiff peaks.
  13. Using rubber spatula gently fold in the cream into an egg yolk mixture. Cover with stretch wrap and refrigerate.
Fruit Poaching in wine-caramel sauce
  1. Pour off wine syrup to a large non stick skillet. Over high heat (10 out of 10) bring it to boil.
  2. Add cut fruits and sauté for 3-5 minutes, gently mix with heat proof soft spatula. Set aside.
Serving
  1. Cut the tart and place the piece on a serving plate.
  2. Spoon over some poached fruits and syrup.
  3. Top it up with a good dollop of sabayon, sprinkle over with roasted nuts and dust with powdered sugar.