Brioche Tart with Tea Soaked Prunes by Chef Nancy Silverton

Serves: 8
Brioche Dough Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Yeast, active dry 10 g 100 g 0.81 % 2.27 % Can be substituted with 30 g of fresh yeast
Milk, whole 80 g 800 g 6.50 % 18.18 % Warmed to 37-43 ⁰C
Eggs, whole 335 g 3350 g 27.24 % 76.14 % 6 extra large eggs yield 335 g
Flour, All-purpose 510 g 5100 g 41.46 % 100.00 % Divided: 255 g / 255 g
Sugar, granulated 65 g 650 g 5.29 % 14.77 %
Salt, Kosher 5 g 50 g 0.41 % 1.14 %
Butter, unsalted 225 g 2250 g 18.29 % 51.14 % Very soft but not liquid
Total 1230 g 11600 g 100.00 % 263.64 %


Place yeast and milk into the bowl of electric mixer, combine mix well and let rest for 2 minutes. Add 255 g of flour and mix on slow speed until a soft sponge forms, about 3 minutes. Stop the mixer and top with the remaining 255 g of flour. Ferment until large cracks appear on the surface. Add remaining ingredients except butter. Mix for 15 minutes on speed 2, until the dough wraps itself around the hook. If necessary, add a few pinches of flour to encourage the dough to clean the sides of the bowl. Add softened butter gradually. When fully combined, place in oiled bowl. Cover with plastic wrap and proof 2 hours, or doubled in size in a warm place. Invert on to lined sheet pan and store in walk-in until ready to use.

Brioche Tart Metric Grams (Original) Metric High-Volume Yield % Comments
Brioche dough 455 g 4550 g 57.96 % From provided recipe above
Creme fraiche 230 g 2300 g 29.30 %
Eggs, whole¹ 50 g 500 g 6.37 % 1 large egg yields 50 g
Eggs, whole² 50 g 500 g 6.37 % 1 large egg yields 50 g beaten
Sugar, granulated As needed As needed 0.00 % For topping
Eggs, whole¹ As needed As needed 0.00 % For topping
Total 785 g 7850 g 100.00 %


Line a baking sheet with parchment and spray. Butter a 5 cm high x 25 cm round flan ring. Gently work the dough into a ball, flatten into a 12 cm disk and roll it out on a lightly floured surface into a circle that is at least 2-3 cm larger than the flan ring. Trim, into even round. Center the flan ring on the dough and press down, it should leave a clear impression. Keeping the finger of your left against the guideline, left a little of the dough from the edge with your right hand and fold it over so that it falls about 0.5 cm past the guideline. In this position, you should be able to pinch the dough between the index fingers of both hands and crimp it. Twist your fingers slightly and the dough will have an attractive diagonal crimp. Work your way around the tart. Once you have completed the crimping, lift the dough and place in the center of the prepared flan ring. Work your fingers around the crimped edge, pressing your fingers into the dough so that you lift up the thick, crimped edge a bit and firmly press down the base of the dough. Let the dough rise, uncovered at room temperature until it doubles in size, approx. 45 minutes to 1 hour. Center a rack in the oven and preheat the oven at 135 ⁰C, high fan. Whisk together the crème fraiche and egg¹ together in a small bowl, set aside.

Crimple and dimple the edges to redefine the folds. Making sure to cover all the tart. Spread the crème fraiche mixture evenly over the bottom of the tart, going right up to where the crimping edges begins. Sprinkle 50-65 g of granulated sugar over the custard. Brush the crimped edge of the dough with the egg² and sprinkle with crystal sugar. Bake the tart for 30-40 minutes, or until the crust is golden brown and the custard is just about set.

Sabayon Metric Grams (Original) Metric High-Volume Yield % Comments
Sugar, granulated 300 g 3000 g 27.27 %
Vanilla, seeds 5 g 50 g 0.45 % 2 vanilla beans yield 5 g of vanilla seeds
Water 75 g 750 g 6.82 %
Wine, dry white 530 g 5300 g 48.18 %
Egg, yolks 70 g 700 g 6.36 % 4 large eggs yield 70 g of yolk
Cream, heavy 120 g 1200 g 10.91 % Whipped to soft peaks
Total 1100 g 11000 g 100.00 %


Place sugar in heavy-bottomed saucepan. Add vanilla seeds to the pan. Add the water. Bring mixture to a boil. Once you got the color you want, immediately remove the pan from the heat and add the white wine. Sugar will seize and harden. Return the pan to the heat and bring the syrup to a boil again and melt the caramel. Reserve 340 g of the caramel wine syrup. Put the egg yolks in the bowl of a heavy-duty mixer, and whisking constantly, drizzle the hot caramel. Put the bowl over a double boiler and whisk without stopping until the yolks are voluminous and hot. Attach the bowl to the mixer and with the whisk attachment, beat the yolk mixture at medium-low speed for 10-15 minutes, or until the mixture is cool to the touch and pale in color, tripled in volume. Gently fold in the whipped cream. The sauce can be kept refrigerated for about 24 hours.

Prune sauce Metric Grams (Original) Metric High-Volume Yield % Comments
Prunes 480 g 4800 g 48.0 % Pitted
Tea, Earl Grey 365 g 3650 g 36.50 % Hot, freshly brewed
Sugar, granulated 100 g 1000 g 10.00 %
Brandy 55 g 550 g 5.50 % Can be substituted with Armagnac
Total 1000 g 10000 g 100.00 %


Place prunes, tea and sugar in a small saucepot, bring to a boil and reduce to a simmer. Simmer for about 12 minutes until the liquid is absorbed and thickened slightly to a sauce. Take off heat and stir in the brandy or Armagnac. Set aside until ready to use.


Serve brioche tart warm with prune sauce and sabayon.

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fun facts

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One serving of pistachios is 49 nuts, more than any other tree nut.

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You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

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