Pear verbena tarts
60 min.
Average
2 pieces
5 Ingredients- 1
2 tart cases - 2
50 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
Verbena - 4
1 Poached pears - 5
50 ml Chantilly cream
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 | 300 RDI=120 % | 1,610 RDI=150 % | 1,210 RDI=180 % | 5,890 RDI=300 % | 24,670 RDI: 300 % |
| 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 2 pieces : 1.05 €
- 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: Bavaroise cream, Rum babas, Mini Mont-Blanc choux puffs, Strawberries in a thyme and lemon-flavoured red wine reduction, Quick Strawberry Millefeuille, ... See them all 30
Confectioner's custard (Crème pâtissière, or French pastry cream)
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Tart cases
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Poached pears
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