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Pear verbena tarts

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

12K 5 3.6

Last modified on: October 10^th 2021

Keywords for this recipe:Tarts Pear Verbena Sweetcrust pastry Diplomat Pâtisserie

For 2 pieces, you will need:

1 2 tart cases
2 50 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 verbena
4 1 Pears
5 133 ml Poaching syrup
6 50 g Chantilly cream
Total weight: 513 grams

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
1 hour 29 min.	1 hour 29 min.

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Step by step recipe

Stage 1 - 15 min.

Prepare 50 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 - 30 min.

Peel 1 Pears, cut into quarters lengthways and remove the core.

Poach in 133 ml Poaching syrup until tender.

Drain.

Stage 3 - 5 min.

Slice the pear quarters across into small pieces.

Stage 4

Leave on absorbant paper to finish draining thoroughly until needed.

Stage 5 - 15 min.

Prepare 50 g Chantilly cream.

Stage 6 - 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 7 - 3 min.

Transfer the cream to a forcing bag.

Stage 8 - 6 min.

Pipe a generous layer of cream into each tart case.

Stage 9 - 10 min.

Arrange a layer of pear slices on top...

Stage 10

...ideally in the shape of a flower.

Stage 11

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
434 Kcal or 1,817 Kj	13 gr	121 gr	49 gr
22 %	5 %	11 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
85 Kcal or 356 Kj	3 gr	24 gr	10 gr
4 %	1 %	2 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
217 Kcal or 909 Kj	7 gr	60 gr	24 gr
11 %	3 %	6 %	4 %

% 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 2 pieces : 1.78 €
Per piece : 0.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Peach Melba, Coupe Augustin, Pear and chocolate tart with a hint of mint, How to poach peaches, ... 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: Strawberry tart, Millefeuille, Almond cream or frangipane, Pistachio cream, Chinois, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Peach Melba, Key Lime Pie for Jeremy, Chantilly rice pudding, Coupe Augustin, ... All
	Tart cases: You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Little lime tarts, Double raspberry tartlets, Victoria pineapple and lime tarts, Little apple and verbena tarts, ... All

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