Cooking-ez.com

994 easy and fully explained recipes, with 12,041 photos and 77 videos

Strawberry Verveine Tart

Strawberry Verveine Tart

This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.

28,1193.9/5

Grade this recipe

Last modified on: June 9th 2014

For 1 tart, you will need:

Change for:

How long does it take?

Fulfillment
PreparationStart to finish
1 hour 31 min.1 hour 31 min.
Preservation:
A few hours in the fridge, covered with plastic film.
At what time?
Work this out...

Step by step recipe

Stage 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".
Stage 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.
Stage 4
20 min.
Strawberry Verveine Tart  : Photo of step #4 Prepare the confectioner's custard (crème pâtissière, or french pastry cream).
Stage 5
2 min.
Strawberry Verveine Tart  : Photo of step #5 When the custard has cooled, beat in 2 tablespoons verveine liqueur using a whisk.
Stage 6
1 min.
Strawberry Verveine Tart  : Photo of step #6 Tip the chantilly cream into the custard...
Stage 7
3 min.
Strawberry Verveine Tart  : Photo of step #7 ... and fold in gently with a soft spatula to make a light cream.
Stage 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).
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Millefeuille, Chinois, Pains briochés aux raisins, Fraisier (French strawberry cake), ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Exotic fruit tart, Pear and lime meringue pie, Rhubarb tart, Apple amandine tarts from Brélès, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Strawberry Charlotte, Cranachan, Mini Mont-Blanc choux puffs, Pear charlotte, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page