Tarte Tropézienne au Coconut

La Tarte Tropézienne was created in St Tropez in the 1950s and quickly became an icon of Southern France. History has it that young Polish baker, Alexandre Micka created this light creamy dessert based on the traditional French brioche and by incorporating parts of his grandmother’s recipe. Chef Goh's rendition of La Tarte Tropézienne au Coconut is not to be missed!

Tarte Tropézienne au Coconut

  • Preparation: 10 persons

Ingredients for Brioche

  • 250g Flour
  • 35g Sugar
  • 50g Fresh Milk
  • 5g Instant Yeast 
  • 125g Whole Egg (Separate into 50 gram/ 75gram)
  • 90g Unsalted Butter
  • 8g Sea Salt

Ingredients for Crumb Coat

  • 35g Unsalted Butter
  • 130g Sugar 
  • 60g Cake Flour

Ingredients for Light Coconut Custard

  • 175 gram Unsalted Butter
  • 200 gram Fresh Cream 
  • 200 gram Coconut Cream
  • 500 gram Pastry Cream
  • 15 gram Vanilla Syrup

Ingredients for Coconut Icing

  • 100 gram Icing Sugar
  • 20 gram Coconut Powder


  1. To make the brioche batter, mix all ingredients (except for 50 gram of egg) until it becomes a dough. Slowly pour the remaining egg mixture into the dough and continue kneading.
  2. Keep the dough at room temperature for 45 minutes. Wrap and refrigerate for 15 minutes before placing it into the freezer. The next day, cut and knead the dough in small balls. Let it ferment for an hour.
  3. Add crumb coat ingredients in a food processor until it forms a solid crumble. Refrigerate until it is needed.  
  4. Brush the dough balls with water and sprinkle with crumble. Bake for 15-20 minutes at 170 ⁰C.
  5. To make light coconut custard, whip butter, add in pastry cream, coconut cream and vanilla syrup. Fold in the semi whipped fresh cream. Continue to beat until a creamy coconut cream texture is achieved. Pipe to the bake brioche and serve.