[France] How to cook Tropezienne tarts (tartes tropéziennes)

Ingredients

• 1 egg, beaten, for egg wash
• 200 g pearl sugar, to sprinkle

• 30 g milk
• 275 g plain flour
• 30 g vanilla sugar
• 1 tsp sea salt
• ½ tsp dried yeast
• 3 eggs
• 1 tbsp orange blossom water
• 160 g  unsalted butter, thinly sliced

• 500 g milk
• 3 vanilla beans, split and seeds scraped
• 4 egg yolks
• 150 g  caster sugar
• 50 g cornflour
• 1 tsp orange blossom water

• 100 ml water
• 70 g caster sugar
• 1 tbsp orange blossom water

• 150 g butter, at room temperature
• 600 g crème pâtissière (above)
• 100 g thickened cream, whipped to stiff peaks

Directions