The Orange Blossom Brioche Tarte is a true celebration of exquisite flavors and textures. The creamy orange blossom filling, made with a combination of delicate ingredients, adds a touch of elegance to the soft and buttery brioche base. The tartness of fresh strawberries and the crunch of pistachios provide delightful contrasts, creating a dessert that is both visually stunning and irresistibly delicious.
This recipe showcases the artistry of pastry-making, taking you on a journey of taste and texture. Whether you serve it as a centerpiece for a special occasion or enjoy it as an afternoon indulgence, the Orange Blossom Brioche Tarte will leave a lasting impression on your palate. So, gather your ingredients, follow the step-by-step instructions, and savor each delectable bite of this delightful dessert.
Let’s dive into the detailed ingredients and instructions to create this delightful dessert.
INGREDIENTS:
Orange Blossom Filling:
- 7 tablespoons sugar
- 2 sheets gelatin
- 3 egg yolks
- 5 tablespoons flour
- 2 1/2 cups milk
- 1/4 teaspoon salt
- 1/2 vanilla bean, split and scraped
- One 3-inch piece orange peel
- 3 teaspoons orange blossom water, divided
- 3/4 cups (1 1/2 sticks) unsalted butter
- 1/2 cup cream
Brioche:
- 2 1/2 teaspoons fresh yeast
- 3 tablespoons milk, divided
- 3 tablespoons sugar
- 2 1/3 cups all-purpose flour
- 4 eggs, divided
- 3/4 teaspoon salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 1 egg yolk
- 2 cups quartered strawberries
- Pearl sugar
- 1/4 cup chopped pistachios
INSTRUCTIONS:
- To make the orange blossom filling, start by soaking the gelatin in a bowl of cold water. In a heat-proof bowl, whisk together the sugar, flour, egg yolks, and salt. Add the milk, orange peel, and vanilla bean seeds and pod. Place the bowl over a double boiler and whisk constantly until the mixture thickens and comes to a boil, about 7 minutes.
- Whisk in the butter, piece by piece, until fully incorporated. Remove from heat. Squeeze the gelatin to remove excess water and add it to the egg mixture, whisking until smooth. Strain the mixture through a fine-mesh sieve and whisk in 2 teaspoons of orange blossom water. Chill the mixture overnight.
- For the brioche, combine 1 tablespoon of milk with the fresh yeast, whisking until smooth. In a stand mixer fitted with a dough hook attachment, combine the flour, sugar, and salt on low speed. Add the remaining milk, 3 eggs, and egg yolk. Increase the mixer speed to medium and mix until the dough becomes webby.
- Add the yeast mixture and continue mixing until the dough forms a ball on the dough hook. Gradually add the butter, piece by piece, letting each piece fully incorporate before adding the next. Mix on medium-high speed for 20 to 30 minutes until the dough forms a ball on the hook.
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let it sit at room temperature for 1 1/2 hours until it doubles in size. Chill the dough for at least 3 hours or overnight.
- On a lightly floured surface, roll the dough into a 1-inch-thick circle. Trim the edges to create an 8-inch disk. Transfer the dough to a parchment-lined sheet tray. Brush the top and sides of the dough with egg wash. Let it proof at room temperature until it doubles in size, about 50 minutes. Preheat the oven to 325°F (165°C).
- Brush the dough once more with the egg wash and generously sprinkle pearl sugar all over it. Bake for approximately 15 minutes, rotating the brioche every 5 minutes. The finished brioche should reach an internal temperature of 200°F (93°C). Allow it to cool to room temperature.
- To assemble the tarte, mix the remaining orange blossom water with cream. Whip the cream until it forms medium peaks, then fold in the chilled orange blossom mixture in 2 additions. Slice the brioche in half horizontally. Spread a generous layer of filling onto the bottom half, sprinkle with strawberries and pistachios, then top with the upper half of the brioche. Refrigerate for 30 minutes before slicing and serving.
