Strawberry Verveine Tart


Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
63 K 3.9/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: June 9th 2014
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 25 min.
Strawberry Verveine Tart
Line the tart mould or tin with 300 g Sweetcrust pastry (pâte sablée) and bake "blind".

Stage 2 - 7 min.
Strawberry Verveine Tart
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
Prepare the confectioner's custard (crème pâtissière, or french pastry cream).

Stage 5 - 2 min.
Strawberry Verveine Tart
When the custard has cooled, beat in 2 tablespoons verveine liqueur using a whisk.

Stage 6 - 1 min.
Strawberry Verveine Tart
Tip the chantilly cream into the custard...

Stage 7 - 3 min.
Strawberry Verveine Tart
... and fold in gently with a soft spatula to make a light cream.

Stage 8 - 3 min.
Strawberry Verveine Tart
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
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe430 RDI=170 %2,070 RDI=200 %1,500 RDI=230 %19,960 RDI=1,000 %83,550 RDI: 1,000 %
Per 100 g50 RDI=20 %230 RDI=20 %170 RDI=30 %2,270 RDI=110 %9,490 RDI: 110 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 6.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Strawberry tart, Chinois, Raisin breads (pains aux raisins), Pains briochés aux raisins, Pistachio cream, ... See them all 19

Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Pistachio custard tart, Rhubarb tart, Chocolate tart, Flaked almond tart, ... See them all 42

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Strawberries with mint and cream, Pavlova, Bavaroise cream, Key Lime Pie for Jeremy, ... See them all 29

Verveine liqueur
Verveine liqueur

Like these other recipes: Verbena flan, ... See them all 1

Other recipes you may also like
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011292 K4.1 1 hour 25 min.
Tea and white chocolate biscuits
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
September 11th 2018136 K4.8 4 hours 10 min.
Mixed salad stack
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
November 25th 201560 K5 30 min.
Lemon and grated apple tart
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
September 29th 201960 K3.3 1 hour 45 min.
Turnip and Jerusalem artichoke soup
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.
January 11th 202325 K
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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