I’ve made brioche previously and really enjoy working with this dough. It requires a lot of attention and a powerful mixer – but it’s so worth the result. You can find Nancy Silverton’s recipe here. I did not make the secret sauce, however, next time (and there will definitely be a next time), I plan to.
Crimping the edge is not difficult…just take your time!
Who would not want to devour this??
Trust me, this tart was not around for long.
I loved this and think it will become one of my favorite recipes to bake…the bread is soft and buttery and the custard is not too sweet. I can see serving it for dessert, breakfast or brunch…or, honestly, just snacking on it throughout the day. I hope you’ll give it a try!
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