These Mini French Brioche Tarts are an exquisite dessert that beautifully marries the rich flavors of a soft, buttery brioche dough with the smooth, velvety texture of vanilla crème mousseline. The dough is infused with a hint of lemon zest, which adds a bright, refreshing note that perfectly complements the sweetness of the cream. Topped with a sprinkle of pearl sugar, these tarts offer a delightful contrast between the fluffy interior and the crunchy exterior. Each tart is a miniature masterpiece, making them the perfect treat for any special occasion.
Why You’ll Love This:
These Mini French Brioche Tarts will captivate your senses with their light and airy texture, enriched by the creamy, luxurious vanilla crème mousseline. The subtle tang of lemon zest adds a unique twist that enhances the overall flavor profile, making each bite a delightful experience. The combination of the soft brioche with the rich cream creates a balance that is both indulgent and satisfying. The pearl sugar adds a touch of sweetness and a pleasing crunch, making these tarts not only delicious but also visually appealing. Whether you’re serving them at a party or enjoying them as a special treat, these tarts are sure to impress.
Perfect Occasion:
These Mini French Brioche Tarts are perfect for elegant gatherings such as bridal showers, afternoon tea parties, or sophisticated dinner events. Their delicate appearance and rich flavors make them an excellent choice for holiday celebrations or as a luxurious gift for a loved one. They’re also ideal for a special dessert to enjoy at home when you want to treat yourself to something extraordinary. Their refined taste and elegant presentation make them suitable for any occasion where you want to leave a lasting impression.
Decoration Tips:
For a beautiful presentation, dust the tops of the Mini French Brioche Tarts with a light layer of powdered sugar just before serving. You can enhance their elegance by adding a small piece of candied lemon zest or an edible flower on top of each tart. To create a contrast of colors, consider garnishing the plate with fresh berries or a drizzle of raspberry coulis. Serving these tarts on a decorative platter with a lace doily will elevate their appearance and make them the centerpiece of your dessert table.
Ingredients:
For the Dough:
- 250 g all-purpose flour
- 50 g granulated sugar
- 1 pinch of salt
- 1 teaspoon dry yeast
- 100 ml warm milk
- 1 large egg, at room temperature
- 50 g softened butter
- 1 teaspoon vanilla extract
- Zest of 1 organic lemon
For the Crème Mousseline:
- 300 ml whole milk
- 1 vanilla pod, seeds scraped
- 3 large egg yolks
- 60 g granulated sugar
- 30 g cornstarch
- 150 g softened butter
For Brushing:
- 1 large egg, beaten with 1 teaspoon of milk
- Pearl sugar for sprinkling
Instructions:
- Prepare the Dough:
Begin by sifting the flour into a large mixing bowl. Create a well in the center and add the dry yeast, a pinch of sugar, and 2 tablespoons of the warm milk. Let this mixture sit for about 10 minutes until it becomes foamy and activates the yeast. - Mix the Dough Ingredients:
Add the remaining sugar, salt, egg, softened butter, vanilla extract, and lemon zest to the yeast mixture. Pour in the remaining warm milk. Knead the mixture by hand or use a stand mixer with a dough hook attachment until a smooth and elastic dough forms, which should take about 10 minutes. - First Rise:
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. - Shape the Dough:
Once the dough has risen, roll it out on a lightly floured surface to about 1 cm thickness. Using a round cutter (approximately 9 cm in diameter), cut out 5 circles of dough. Place these circles on a baking sheet lined with parchment paper. Cover them with a towel and let them rest for another 30 minutes. - Bake the Dough:
Preheat your oven to 180°C (350°F). Brush the tops of the dough circles with the beaten egg and milk mixture, then generously sprinkle with pearl sugar. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown. Remove the pastries from the oven and allow them to cool completely on a wire rack. - Prepare the Crème Mousseline:
Heat the milk in a medium saucepan with the vanilla pod and seeds until it just begins to boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely. - Combine the Cream with Butter:
Once the crème pâtissière is cool, beat the softened butter in a separate bowl until light and fluffy. Gradually fold the cooled cream into the butter, mixing until the crème mousseline is smooth and well combined. Chill the cream in the refrigerator for at least 30 minutes before using. - Assemble the Tarts:
After the pastries have completely cooled, slice each one horizontally in half. Pipe or spread a generous layer of crème mousseline onto the bottom half of each pastry. Place the top half back on and press gently to secure. - Final Touch:
Before serving, dust the tops of the Mini French Brioche Tarts with powdered sugar for a classic and elegant finish. These delightful treats are now ready to be enjoyed!
Enjoy!