Tarte Tropezienne -- whole recipe

Just posting so I have it on hand, if you want to know how it all turned out, here is my post on that.

From this website

1 loaf brioche, approx 12 - 14" in diameter 
(I use this no-knead recipe)

For the pastry cream:

1 quart milk (4 cups)
7 oz. sugar
8 eggs
5 oz. flour
2 vanilla beans (can substitute 2 teaspoons good vanilla)

9 oz. butter

-- powdered sugar for topping
 
1. Cook the brioche.
 
2. To make the pastry cream:

• Put the milk and the vanilla bean, which has been cut lengthwise, into an enamel (or non-reactive metal) pan.
• Bring to a slight boil and remove from the heat to let the vanilla bean infuse the milk.
• During this infusion time, separate the eggs, keeping the yolks. Put the whites in a separate bowl and save for another use. In a mixer, beat the egg yolks and sugar until light and fluffy (5 min). Add the sifted flour, beating lightly until all the flour is incorporated.
• Remove the vanilla bean from the milk. Scrape out the seeds and put back into the milk (to give a stronger vanilla flavor).
• Add milk to the egg/flour mixture gradually.
• Cook this mixture at high heat, scraping the bottom of the pan continuously with a wisk or wooden spoon to prevent sticking and burning on the bottom until the mixture becomes very thick and difficult to stir. This should take about 2 minutes. Note: the cooking, and burning happens in a flash so be ware! The first time I did this I got a brown film of cooked egg that I had to strain out of my cream.  

• After the pastry cream is cooked, put it into a clean bowl. Before the cream has cooled all the way down, add butter which has been kneaded to soften. Beat the mixture energetically by hand or with a mixer.
• Refrigerate until ready to use.
  

3. Final assembly:

• Cut the brioche tarte in half horizontally.
• Spread the pastry cream on the bottom layer.
• Arrange halved strawberries or raspberries on the cream layer and replace the final top layer of the brioche. (we never had one with berries in france so I will skip this step)
• Add powdered sugar if the brioche doesn't already have sugar on it.
• Refrigerate until served.