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.
25K 6 3.3
Last modified on: November 22th 2023
Keywords for this recipe:For 6 pieces, you will need:
- 1
6 tart cases - 2
150 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
verbena - 4
4 Poached pears - 5
150 ml Chantilly cream
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 59 min. | 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 150 ml 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 Poached 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 933 Kcal or 3,906 Kj | 38 gr | 167 gr | 146 gr |
| 47 % | 14 % | 16 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 156 Kcal or 653 Kj | 6 gr | 28 gr | 24 gr |
| 8 % | 2 % | 3 % | 4 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 156 Kcal or 653 Kj | 6 gr | 28 gr | 24 gr |
| 8 % | 2 % | 3 % | 4 % |
How much will it cost?
- For 6 pieces : 3.13 €
- Per piece : 0.52 €
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: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Diplomat cream, Warm apple feuillantines, Ice-cream Vacherin, Mini Mont-Blanc choux puffs, ... All |
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Paris-Brest, Fraisier (French strawberry cake), Diplomat cream, Almond cream or frangipane, ... All |
 | Tart cases: You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Little apple and verbena tarts, Double raspberry tartlets, Apple and blackcurrant tarts, Victoria pineapple and lime tarts, ... All |
 | Poached pears: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Fresh fruit in sabayon, Tarte Bourdaloue, Rice pudding with chestnuts and poached pears, ... All |
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