Pear verbena tarts
60 min.
Average
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 €
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Chantilly cream
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Confectioner's custard (Crème pâtissière, or French pastry cream)
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