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Strawberry Verveine Tart

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

48K 18 3.9

Last modified on: June 9^th 2014

Keywords for this recipe:Tart Strawberries Verveine Pastry Cream

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 these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
1 hour 31 min.	1 hour 31 min.

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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 3 - 20 min.

Strawberry Verveine Tart : Photo of step #3

Prepare the chantilly cream.

Set aside.

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.

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,598 Kcal or 10,877 Kj	50 gr	256 gr	202 gr
130 %	19 %	24 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
279 Kcal or 1,168 Kj	5 gr	28 gr	22 gr
14 %	2 %	3 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,598 Kcal or 10,877 Kj	50 gr	256 gr	202 gr
130 %	19 %	24 %	31 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 7.31 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Apricot and almond cream tart, Hazelnut and chocolate biscuits, Pear and lime meringue pie, Flaked almond tart, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Pear and lime meringue pie, Peach and green tea tart, Pistachio cream, Saint Honoré cake, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Pavlova, Saint Honoré cake, Viennese chocolate cups, Strawberry Charlotte, ... All

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