Tropezienne tarts (tartes tropéziennes)

When I wrote my book, Paris Pastry Club, more than gimmicky or trendy recipes, I wanted to share my absolute favourite basics; ones you can tweak endlessly, creating an amazing repertoire of recipes to call your own. These tartes tropéziennes are just this, a tweak on two recipes from my book. The brioche, also known as ‘the last brioche recipe you’ll ever need’, and the crème mousseline, turned crème madame, for the occasion. Crème madame is a crème pâtissière (pastry cream) to which butter and whipped cream have been added. It should be firm and glossy, and will set into a rich cream.