Tarte Tropézienne

Tarte Tropézienne is a famous dessert from the French Riviera. It consists of a filled brioche topped with sugar.

Ingredients - Serves 8

In a small saucepan, heat the milk and vanilla bean until steaming. Remove from heat and let steep for 15 minutes.
In a large bowl, beat the eggs and sugar until light and fluffy.
In another bowl, combine the flour, yeast, and salt. Gradually add the dry ingredients to the egg mixture, mixing until a dough forms.
Add the softened butter to the dough and knead until smooth and elastic.
Cover the dough and let rise in a warm place for 1 hour.
Preheat the oven to 375°F (190°C).
Divide the dough into two equal parts and roll each into a circle. Place one circle on a baking sheet and spread the custard over it. Top with the second circle of dough.
Brush the top of the dough with egg wash and sprinkle with pearl sugar.
Bake for 25 minutes, or until golden brown. Let cool before serving.