Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
28,9543.9/5 for 18 ratings
Last modified on: June 9th 2014
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: 930 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 1 hour 31 min. | 1 hour 31 min. |
Keeping:
A few hours in the fridge, covered with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
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.
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
How much will it cost?
- For 1 tart : 7.23 €
Source
Home made.More recipes?
This recipe uses (among others) | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Fraisier (French strawberry cake), Paris-Brest, Puits d'amour, Strawberries with mint and cream, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Key Lime Pie for Jeremy, Apple amandine tarts from Brélès, Simple maple-syrup tart, Flaked almond tart, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Individual charlottes with morello cherries, Pavlova, Strawberry Charlotte, Warm apple feuillantines, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
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.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.
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.