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Pear verbena tarts

Name: Pear verbena tarts
Prep time: 59 min
Total time: 59 min
Yield: 6 pieces
Cuisine: French
Ingredients: 6 tart cases; 150 g confectioner's custard (crème pâtissière, or french pastry cream); Verbena; 4 poacheds pears; 150 g Chantilly cream

Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.

52 K 3.3/5 (6 reviews)576614

Duration

60 min.

Difficulty

Average

Last modified on: November 22^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 6 pieces, you will need:

1 6 tart cases
2 150 g confectioner's custard (crème pâtissière, or french pastry cream)
3 Verbena
4 4 poacheds pears
5 150 g Chantilly cream
Total weight: 600 grams

Times for this recipe

Preparation

60 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 - ⌛ 15 min.

Prepare 150 g confectioner's custard (crème pâtissière, or french pastry cream) using the normal method, but at the start leave a handful of verbena leaves to infuse in the milk (instead of the vanilla).

This will give you a verbena-flavoured custard.

Cover and leave to cool.

Stage 2 - ⌛ 5 min.

Cut 4 poacheds pears into small pieces and drain carefully.

Stage 3 - ⌛ 15 min.

Prepare ing5.

Stage 4 - ⌛ 5 min.

And fold gently into the cooled verbena-flavoured custard. Beat for a few seconds by hand to "loosen".

This is now a verbena diplomat cream.

Stage 5 - ⌛ 3 min.

Transfer the cream to a forcing bag.

Stage 6 - ⌛ 6 min.

Pipe a generous layer of cream into each tart case.

Stage 7 - ⌛ 10 min.

Arrange a layer of pear slices on top...

Stage 8

...ideally in the shape of a flower.

Stage 9

For a finishing touch, garnish with a sprig of verbena.

Your little pear verbena tarts are ready.

Remarks

For a quicker, simpler version of this recipe, use a classic sweetcrust pastry and a simple confectioner's custard (without added whipped cream).

If you have any leftover cream and fruit (which often happens, I assure you), make little verrines by layering the pears in small glasses with a generous topping of cream.

Keeping: Should be eaten the same day.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	149 g RDI=230 %	803 g RDI=303 %	604 g RDI=828 %	2,946 kcal RDI=147 %	12,336 kJ RDI=147 %
Per piece	149 g RDI=230 %	803 g RDI=303 %	604 g RDI=828 %	2,946 kcal RDI=147 %	12,336 kJ RDI=147 %
Whole recipe	897 g RDI=1,380 %	4,822 g RDI=1,820 %	3,627 g RDI=4,968 %	17,679 kcal RDI=884 %	74,018 kJ RDI=884 %