Strawberry Verveine Tart

Step by step recipe:

  1. 25 min.Strawberry Verveine Tart  : Photo of step #1
    Line the tart mould or tin with 300 g Sweetcrust pastry (pâte sablée) and bake "blind".
  2. 7 min.Strawberry Verveine Tart  : Photo of step #2
    Coat the inside with white chocolate. This is not essential, but helps to keep the pastry crisp for longer.
  3. 20 min.Strawberry Verveine Tart  : Photo of step #3
  4. 20 min.Strawberry Verveine Tart  : Photo of step #4
    Prepare the confectioner's custard (crème pâtissière, or french pastry cream).
  5. 2 min.Strawberry Verveine Tart  : Photo of step #5
    When the custard has cooled, beat in 2 tablespoons verveine liqueur using a whisk.
  6. 1 min.Strawberry Verveine Tart  : Photo of step #6
    Tip the chantilly cream into the custard...
  7. 3 min.Strawberry Verveine Tart  : Photo of step #7
    ... and fold in gently with a soft spatula to make a light cream.
  8. 3 min.Strawberry Verveine Tart  : Photo of step #8
    Spread the cream in the bottom of the tart case (use a forcing bag if possible to make this easier).
  9. 10 min.Strawberry Verveine Tart  : Photo of step #9
    Then top with strawberries, pressing them a little way into the cream to hold them in place.

    Keep in the fridge, but leave at room temperature for 30 minutes before serving.

Remarks:

Verveine liqueur is made with lemon verbena. For a non-alcoholic version, you can flavour the confectioner's custard by leaving the fresh herb to infuse in the milk.

Source:

Home made.

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