Decadent mini brioche tarts with a silky vanilla custard mousseline and a refreshing lemon zest

These mini French brioche tartlets are an exquisite dessert that beautifully combines the rich flavors of soft, buttery brioche dough with the smooth, velvety texture of vanilla mousseline cream. The dough is infused with a hint of lemon zest, which adds a crisp, refreshing note that perfectly complements the sweetness of the cream. replaces the word nice with emptypped with a sprinkle of pearl sugar, these tartlets offer a delicious contrast between the soft 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 luxurious and creamy vanilla mousseline cream. The subtle lemon zest adds a unique touch that enhances the overall flavor profile, making each bite a delicious 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 pleasant crunch, making these tarts not only delicious but also visually appealing. Whether you are serving them at a party or enjoying them as a special treat, these tarts are sure to impress.

Perfect opportunity:

These mini French brioche tartlets are perfect for elegant gatherings such as bridal showers, tea parties or sophisticated dinners. Their delicate appearance and rich flavours make them a great choice for holiday parties or as a luxurious gift for a loved one. They are 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 ideal for any occasion where you want to leave a lasting impression.

Decorating tips:

For a beautiful presentation, dust the tops of the mini brioche tartlets with a thin layer of icing sugar just before serving. You can enhance their elegance by adding a small piece of candied lemon zest or an edible flower to the top of each tart. For a contrasting color, consider garnishing the plate with fresh berries or a drizzle of raspberry coulis. Serving these tartlets on a decorative platter with a lace doily will enhance their appearance and make them the centerpiece of your dessert table.

Ingredients:

For the dough:

• 250 g all-purpose flour
• 50 g caster sugar
• 1 pinch of salt
• 1 teaspoon dry yeast
• 100 ml of hot milk
• 1 large egg, at room temperature
• 50 g softened butter
• 1 teaspoon vanilla extract
• Zest of 1 organic lemon

For the Mousseline Cream:

• 300 ml of whole milk
• 1 vanilla pod, seeds scraped
• 3 large egg yolks
• 60 g caster sugar
• 30 g cornstarch
• 150 g softened butter

For brushing:

• 1 large egg beaten with 1 teaspoon of milk
• Pearl sugar for sprinkling

Instructions:

1. Prepare the dough:
   Start by sifting the flour into a large bowl. Make a well in the centre and add the dry yeast, a pinch of sugar and 2 tablespoons of warm milk. Let this mixture sit for about 10 minutes until it becomes foamy and activates the yeast.
2. 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, elastic dough forms, which should take about 10 minutes.
3. First climb:
   Cover the dough with a clean tea towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the dough:
   Once the dough has risen, roll it out on a lightly floured work surface to a thickness of about 1 cm. Using a round cookie cutter (about 9 cm in diameter), cut out 5 circles of dough. Place these circles on a baking sheet covered with baking paper. Cover them with a tea towel and let them rest for another 30 minutes.
5. Cook the dough:
   Preheat your oven to 180°C (350°F). Brush the tops of the pastry circles with the beaten egg and milk mixture, then sprinkle generously 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 let them cool completely on a wire rack.
6. Prepare the mousseline cream:
   Heat milk in a medium saucepan with vanilla bean and seeds until it begins to boil. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour hot milk into egg mixture, whisking constantly to prevent eggs from curdling. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened to a pudding-like consistency. Remove from heat, cover surface with plastic wrap to prevent a crust from forming, and let cool completely.
7. Mix the cream with the butter:
   Once the custard has cooled, beat the softened butter in a separate bowl until light and fluffy. Gradually fold the cooled cream into the butter, mixing until the mousseline cream is smooth and well combined. Let the cream chill in the refrigerator for at least 30 minutes before using.
8. Assemble the tartlets:
   Once the pastries are completely cooled, cut them in half horizontally. Spoon or spread a generous layer of mousseline cream on the bottom half of each pastry. Replace the top half and press gently to secure.
9. Final touch:
   Before serving, dust the tops of the mini French brioche tarts with icing sugar for a classic and elegant finish. These delicious treats are now ready to enjoy!

Appreciate!