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In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the eggs, warm milk, and vanilla extract. Mix until the dough begins to come together.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Add the softened butter in small chunks, kneading it into the dough until fully incorporated. The dough should be soft but not sticky.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
Make the Sugar Filling:
In a saucepan, combine the sugar, heavy cream, and salt. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to avoid curdling the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let it cool.
Assemble the Tart:
Preheat your oven to 350°F (175°C).
Punch down the dough and roll it out on a floured surface to fit a tart pan, pressing it into the edges and trimming any excess dough. Prick the bottom of the dough with a fork.
Pour the cooled sugar filling into the tart shell, spreading it evenly.
Brush the edges of the tart with the egg wash (beaten egg and milk mixture).
Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden and the filling has set. Let it cool completely before serving.
Tips for Serving and Storing:
Serving: Serve the sugar brioche tart at room temperature for the best flavor and texture. You can also dust the top with a little powdered sugar for an elegant touch or serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Storing: Keep any leftover tart in an airtight container at room temperature for up to 2 days. For longer storage, place the tart in the fridge for up to 4 days. To reheat, simply warm the tart in the oven at a low temperature for a few minutes.
Variants:
Fruit-filled Brioche Tart: Add a layer of fresh berries, sliced apples, or peaches on top of the sugar filling before baking. The fruit will add a fresh burst of flavor that complements the sweetness of the brioche.
Chocolate Brioche Tart: Mix in some melted dark chocolate with the sugar filling for a decadent chocolate twist. You can also add chocolate chips to the dough itself for a more indulgent treat.
Nutty Brioche Tart: For extra crunch, sprinkle some chopped nuts like almonds, walnuts, or hazelnuts on top of the filling before baking.
FAQ:
Can I use a different filling? Yes! You can experiment with other fillings, such as lemon curd, pastry cream, or even a caramel filling. Just make sure the filling is thick enough to hold up during baking.
Do I have to use fresh brioche dough? Fresh brioche dough works best, but if you’re in a pinch, you can use store-bought brioche or puff pastry dough. However, homemade dough will provide the best texture and flavor.
Can I make the tart in advance? Yes, you can prepare the brioche dough a day ahead and store it in the fridge to rise overnight. Assemble and bake the tart the next day for convenience.
Can I freeze the tart? While it’s best served fresh, you can freeze the baked tart (without the egg wash) for up to a month. Reheat it in the oven when you're ready to enjoy it.
Enjoy this delightful sugar brioche tart with your loved ones, and watch as it becomes a new favorite in your baking repertoire!
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