JojoM

Soft, rich brioche rolled thin and baked with silky cream, salted butter and sugar for a caramelised, bakery-style cream tart—simple, elegant and indulgent.
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 ✨.
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.
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.
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.
Serve warm as soon as the caramelised edges settle. It’s wonderful on its own, but also pairs beautifully with:
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.
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 ✨🥐.
Soft, rich brioche rolled thin and baked with silky cream, salted butter and sugar for a caramelised, bakery-style cream tart—simple, elegant and indulgent.

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Prepare a classic brioche dough, mixing flour, salt, sugar, and yeast.
Add the eggs and milk, kneading until smooth and elastic.
Incorporate the butter gradually.
Knead in the whipping cream at the end until fully absorbed.
Let the dough rise until doubled, then chill for easier handling.
Preheat oven to 180°C (360°F). Dust the counter with semolina.
Divide dough into 450 g portions.
Roll each into a thin oval using semolina to prevent sticking.
Spread a layer of cream over the surface.
Add small cubes of salted butter and sprinkle generously with sugar.
Bake for 10–12 minutes until golden with caramelised edges.
4/10/2025
Made it for brunch and everyone loved the crispy edges.
4/2/2025
The texture was unreal—so soft with the best caramelised top!
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Serving Size: 1 tart portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Daniele Resconi (adapted by JojoM)
Inspired by CozyCookingChris