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.
55 K 3.3/5 (6 reviews)576614
Last modified on: November 22th 2023
For 6 pieces, you will need:
- 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
Times for this recipe
Preparation
60 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 15 min.
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.
This will give you a verbena-flavoured custard.
Cover and leave to cool.
Stage 2 - ⌛ 5 min.
Cut 4 poacheds pears into small pieces and drain carefully.
Stage 3 - ⌛ 15 min.
Prepare ing5.
Stage 4 - ⌛ 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.
This is now a verbena diplomat cream.
Stage 5 - ⌛ 3 min.
Transfer the cream to a forcing bag.
Stage 6 - ⌛ 6 min.
Pipe a generous layer of cream into each tart case.
Stage 7 - ⌛ 10 min.
Arrange a layer of pear slices on top...
Stage 8
...ideally in the shape of a flower.
Stage 9
For a finishing touch, garnish with a sprig of verbena.
Your little pear verbena tarts are ready.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 149 g RDI=230 % | 824 g RDI=311 % | 604 g RDI=828 % | 2,855 kcal RDI=143 % | 11,953 kJ RDI=143 % |
| Per piece | 149 g RDI=230 % | 824 g RDI=311 % | 604 g RDI=828 % | 2,855 kcal RDI=143 % | 11,953 kJ RDI=143 % |
| Whole recipe | 897 g RDI=1,380 % | 4,944 g RDI=1,866 % | 3,627 g RDI=4,968 % | 17,130 kcal RDI=857 % | 71,720 kJ RDI=857 % |
How much will it cost?
For 6 pieces
3.15 €
Per piece
0.55 €
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)
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example:
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example:
Tart cases
You can get more informations, or check-out other recipes which use it, for example:
Poached pears
You can get more informations, or check-out other recipes which use it, for example:
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