Pear verbena tarts


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.
52 K 3.3/5 (6 reviews)
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Last modified on: November 22th 2023
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For 6 pieces, you will need:

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Times for this recipe
Preparation: 60 min.
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Step by step recipe


Stage 1 - ⌛ 15 min.
Pear verbena tarts : Stage 1
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.
Pear verbena tarts : Stage 2
Cut 4 poacheds pears into small pieces and drain carefully.

Stage 3 - ⌛ 15 min.
Pear verbena tarts : Stage 3
Prepare ing5.

Stage 4 - ⌛ 5 min.
Pear verbena tarts : Stage 4
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.
Pear verbena tarts : Stage 5
Transfer the cream to a forcing bag.

Stage 6 - ⌛ 6 min.
Pear verbena tarts : Stage 6
Pipe a generous layer of cream into each tart case.

Stage 7 - ⌛ 10 min.
Pear verbena tarts : Stage 7
Arrange a layer of pear slices on top...

Stage 8
Pear verbena tarts : Stage 8
...ideally in the shape of a flower.

Stage 9
Pear verbena tarts : 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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe897 RDI=1,380 %4,822 RDI=1,820 %3,627 RDI=4,968 %17,679 RDI=884 %74,018 RDI: 884 %
Per 100 g149 RDI=230 %803 RDI=303 %604 RDI=828 %2,946 RDI=147 %12,336 RDI: 147 %
Per piece149 RDI=230 %803 RDI=303 %604 RDI=828 %2,946 RDI=147 %12,336 RDI: 147 %
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
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
  • For 6 pieces : 3.15 €
  • Per piece : 0.55 €

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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)
Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Chantilly rice pudding, Pear charlotte, Quick Strawberry Millefeuille, Millefeuille, ... See them all 30

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: Raisin breads (pains aux raisins), Paris-Brest, Pistachio cream, Saint Honoré cake, Strawberries with mint and cream, ... See them all 19

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