DURATION :
Servings : 8 servings
Cooking time : 20 minutes
Total time : 19 hours
Ingredients
Brioche Dough
50 g whole milk
100 g sourdough starter
2 large eggs
30 g granulated sugar
300 g bread flour
5 g salt
1 stick unsalted butter, room temperature
Cream Cheese Filling
6 oz cream cheese
3 tbs granulated sugar
1/2 tsp vanilla
Blueberry Topping
1/2 cup frozen blueberries
1 tsp corn starch
1 tsp raw cane sugar
Directions
Make the Dough
1.In a large mixing bowl whisk together the milk, sourdough starter, eggs, and sugar until they are fully
combined.
2 Sift in the flour and salt, and mix until no lumps of flour remain
3.Add the room temperature butter by hand or stand mixer until it is fully incorporated. To test if your butter is
soft enough, press into it and if you can push all the way through without resistance, it is ready.
Strengthen the Dough
1 After mixing the dough together, cover your bowl and allow it to rest for 30 minutes.
2 Once the dough is rested perform slap and folds, or mix in a stand mixer, until it is smooth and holds its
shape, about 10-15 minutes. Click here to learn how to slap and fold.
Bulk Ferment
1Cover the dough with a damp cloth or plastic wrap, and allow it to bulk ferment for 12 hours at 71°F(21°C).
This will take more or less time depending on the temperature of your home. Adjust accordingly.
Shape the Dough
1 After bulk rise, turn the dough out onto a floured surface and divide it into eight equal portions using a bench
scraper or knife.
2 To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and
roll it gently with your hands until it is smooth and round.
Second Rise
1 Place the balls of dough seam side down on a parchment lined baking sheet. Drape a damp kitchen towel
over the baking sheet, and allow the rolls to rise for about 6 hours at 71°F(21°C), or until they have risen
about 50% of their original size. This will take more or less time depending on the temperature of your
home.
Make the Fillings
1 For the cream cheese filling, mix together the softened cream cheese, sugar, and vanilla in a small bowl
until it is smooth and creamy.
2 In a separate bowl, toss the frozen blueberries, sugar, and corn starch. Then, set the fillings aside.
Press and Fill the Tarts
1 Flour the tops of your dough balls with all-purpose flour. Using the bottom of a glass or measuring cup,
press down into each ball to create a well in the center. A slight twisting motion can help prevent the dough
from sticking to the glass.
2 Add 1 heaping tablespoon of cream cheese filling into the center of each tart and spread it evenly
throughout the well. Then top each tart with a large spoonful of blueberries.
Bake
1 Preheat your oven to 350°F(180°C).
2 Bake the tarts on the center rack of your oven for 18-20 minutes, or until the edges turn a light golden
brown.
3 Allow the tarts to cool for 15 minutes and sprinkle with extra sugar before serving
Notes
Note: This is a very sticky dough, avoid the temptation to add more flour during strengthening. Adding more
flour will result in brioche tarts that are tough and dry.
To store sourdough brioche tarts, keep them sealed in an air tight container at room temperature for up to
two days, or in the refrigerator for up to seven days.
Plan ahead: Sourdough brioche requires a long ferment time because its high fat content makes gluten
development difficult. Check out my sample bakers schedule to help you plan ahead.
