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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 | 897 RDI=1,380 % | 4,822 RDI=1,820 % | 3,627 RDI=4,968 % | 17,679 RDI=884 % | 74,018 RDI: 884 % |
| Per 100 g | 149 RDI=230 % | 803 RDI=303 % | 604 RDI=828 % | 2,946 RDI=147 % | 12,336 RDI: 147 % |
| Per piece | 149 RDI=230 % | 803 RDI=303 % | 604 RDI=828 % | 2,946 RDI=147 % | 12,336 RDI: 147 % |
- For 6 pieces : 3.15 €
- Per piece : 0.55 €
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Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Peach and blackcurrant sundae, Strawberries in a thyme and lemon-flavoured red wine reduction, Diplomat cream, Apple charlotte with toasted brioche, ... See them all 30
Confectioner's custard (Crème pâtissière, or French pastry cream)
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