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Strawberry Verveine Tart

Name: Strawberry Verveine Tart
Prep time: 1 h 31 min
Total time: 1 h 31 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 50 g white chocolate; 250 g Chantilly cream; 300 g confectioner's custard (crème pâtissière, or french pastry cream); 2 tablespoons verveine liqueur

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

80 K 3.9/5 (18 reviews)467461

Duration

1 hour 35 min.

Difficulty

Easy

Last modified on: June 9^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 300 g sweetcrust pastry (pâte sablée)
2 50 g white chocolate (optional)
3 250 g Chantilly cream
4 300 g confectioner's custard (crème pâtissière, or french pastry cream)
5 2 tablespoons verveine liqueur
Total weight: 880 grams

Times for this recipe

Preparation

1 hour 35 min.

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Step by step recipe

Stage 1 - ⌛ 25 min.

Line the tart mould or tin with 300 g sweetcrust pastry (pâte sablée) and bake "blind".

Stage 2 - ⌛ 7 min.

Coat the inside with white chocolate. This is not essential, but helps to keep the pastry crisp for longer.

Stage 3 - ⌛ 20 min.

Prepare the chantilly cream.

Set aside.

Stage 4 - ⌛ 20 min.

Prepare the confectioner's custard (crème pâtissière, or french pastry cream).

Stage 5 - ⌛ 2 min.

When the custard has cooled, beat in 2 tablespoons verveine liqueur using a whisk.

Stage 6 - ⌛ 1 min.

Tip the chantilly cream into the custard...

Stage 7 - ⌛ 3 min.

... and fold in gently with a soft spatula to make a light cream.

Stage 8 - ⌛ 3 min.

Spread the cream in the bottom of the tart case (use a forcing bag if possible to make this easier).

Stage 9 - ⌛ 10 min.

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.

Keeping: A few hours in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	48 g RDI=55 %	234 g RDI=66 %	170 g RDI=172 %	2,267 kcal RDI=84 %	9,494 kJ RDI=84 %
Whole recipe	429 g RDI=488 %	2,066 g RDI=577 %	1,499 g RDI=1,515 %	19,955 kcal RDI=739 %	83,550 kJ RDI=739 %