Pear verbena tarts
60 min.
Average
3.15 €
6 pieces
5 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 15 min.
This will give you a verbena-flavoured custard.
Cover and leave to cool.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 15 min.
Stage 4 - ⌛ 5 min.
This is now a verbena diplomat cream.
Stage 5 - ⌛ 3 min.
Stage 6 - ⌛ 6 min.
Stage 7 - ⌛ 10 min.
Stage 8
Stage 9
Your little pear verbena tarts are ready.
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.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 900 RDI=350 % | 4,820 RDI=460 % | 3,630 RDI=550 % | 17,680 RDI=880 % | 74,020 RDI: 880 % |
| Per 100 g | 150 RDI=60 % | 800 RDI=80 % | 600 RDI=90 % | 2,950 RDI=150 % | 12,340 RDI: 150 % |
| Per piece | 150 RDI=60 % | 800 RDI=80 % | 600 RDI=90 % | 2,950 RDI=150 % | 12,340 RDI: 150 % |
- For 6 pieces : 3.15 €
- Per piece : 0.55 €
Change currency:
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Quick Strawberry Millefeuille, Rice pudding with chestnuts and poached pears, Strawberries with mint and cream, Frozen nougat, ... See them all 30
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Pear and chocolate tart with a hint of mint, Pains briochés aux raisins, Yvetot Douillons, Strawberries with mint and cream, ... See them all 19
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Double raspberry tartlets, Apple and blackcurrant tarts, Victoria pineapple and lime tarts, Little apple and verbena tarts, ... See them all 5
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Pear and strawberry verrine with tiramisu cream, Fresh fruit in sabayon, Poire Belle Hélène, Rice pudding with chestnuts and poached pears, Tarte Bourdaloue, ... See them all 5
Caramelised apple pie
Apple pie made with caramelised apples.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)