Tarte Tropézienne
A showstopping French pastry with crispy choux bun filled with rich cream and topped with toasted coconut. Impressive enough for guests but doable in one afternoon.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- ½ cup butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- ¼ tsp salt
- 1.5 cups heavy cream
- ¾ cup sweetened shredded coconut
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp confectioners sugar
Instructions
- 1
Heat butter and water in a medium saucepan over medium heat until butter melts and mixture boils.
- 2
Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball.
- 3
Let dough cool 2 minutes. Add eggs one at a time, beating well after each until fully incorporated.
- 4
Preheat oven to 400°F. Pipe dough into an 8-inch ring on a parchment-lined baking sheet.
- 5
Bake 35–40 minutes until golden brown and puffed. Cool completely on a wire rack.
- 6
Toast coconut in a dry skillet over medium heat, stirring often, until golden, ~4 minutes.
- 7
Whip cold cream, granulated sugar, and vanilla until stiff peaks form, ~2 minutes.
- 8
Slice cooled choux ring horizontally. Spread cream on bottom half, cover with top.
- 9
Dust with confectioners sugar. Press toasted coconut onto sides and top, pressing gently.
- 10
Chill 15 minutes before serving. Slice into 8 wedges with a hot, damp knife.
Tools you’ll need
- medium saucepan
- wooden spoon
- piping bag with large round tip
- baking sheet
- parchment paper
- wire rack
- 12-inch skillet
- wooden spoon for toasting
- electric mixer or whisk
- serrated knife
- pastry brush or fork (optional, for pressing coconut)
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