Buttery Cream Tart Brioche

A Buttery, Caramelised Cream Tart Brioche That Melts in Your Mouth 😍

This indulgent cream tart brioche brings together everything you love about French pastry—soft enriched dough, silky cream, salted butter and a crackly, caramelised sugar top. Rolled thin like a rustic tart, it bakes into a beautifully crisp-edged pastry with a tender, almost custardy centre. Perfect for breakfast, brunch or an elegant afternoon treat, it’s simple yet feels instantly bakery-level ✨.

What Makes This Cream Tart Brioche Special 🍞💛

Unlike a traditional tall brioche loaf, this version is rolled thin so that every bite balances buttery dough, creaminess and caramelised edges. The enriched dough creates a light, airy base, while the cream and sugar transform in the oven into a glossy, golden crust. Salted butter cubes scattered on top melt into the cream, giving a savoury-sweet finish that tastes straight out of a French boulangerie.

Key Ingredients That Elevate the Flavour ✨

A classic brioche dough forms the base—eggs, milk and plenty of butter for richness. A touch of whipping cream kneaded into the dough adds extra softness. The tart is finished with a generous spread of thick cream, sugar and small cubes of salted butter, which create those signature caramelised patches and glossy surface.

How It Comes Together 🍽️

After the brioche dough has risen and chilled, it’s divided into small portions and rolled thin on a bed of semolina for crispness. Each oval is spread with cream, dotted with butter and sprinkled with sugar before baking. In just over 10 minutes, the tart emerges golden, bubbling lightly and smelling like sweet, toasted butter.

Serving Ideas 🥐✨

Serve warm as soon as the caramelised edges settle. It’s wonderful on its own, but also pairs beautifully with:

• A dusting of powdered sugar
• Fresh berries
• A spoonful of crème fraîche
• A drizzle of honey or maple for extra shine

Expert Tips for Perfect Results 💡

• Chill the dough well before rolling—it keeps the tart thin and prevents tearing.
• Use semolina instead of flour for a crisp, bakery-style base.
• Spread cream in a thin but even layer; too much can cause leaking.
• Bake until the edges caramelise deeply for maximum flavour.

Reader Reviews ⭐

Marianne loved the soft texture and its caramelised top, while Leo shared that it was a brunch hit thanks to the crispy edges. This brioche tart is the kind of pastry that feels effortless yet luxurious—ideal for impressing guests or treating yourself.

Frequently Asked Question ❓

Can I use regular pastry cream instead of Borniambuc cream?
Absolutely! A thick, well-set pastry cream works perfectly—just avoid anything too fluid so it holds its shape during baking.

Enjoy making this buttery, elegant French tart that turns simple ingredients into pure comfort ✨🥐.