1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

28K 3.3/5 based on 6 reviews

Last modified on: November 22^th 2023

Keywords for this recipe:

For 12 pieces, you will need:

1 12 tart cases
2 300 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 Verbena
4 8 Poached pears
5 300 g Chantilly cream
Total weight: 1,200 grams

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

Metric weight Metric volumes

How long will 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 300 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.

Cut 8 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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,370 Kcal or 22,483 Kj	306 gr	1,293 gr	966 gr
269 %	118 %	122 %	146 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
448 Kcal or 1,876 Kj	26 gr	108 gr	81 gr
22 %	10 %	10 %	12 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
448 Kcal or 1,876 Kj	26 gr	108 gr	81 gr
22 %	10 %	10 %	12 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 12 pieces : 6.26 €
Per piece : 0.52 €

Change currency:

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: Strawberry tart, Raisin breads (pains aux raisins), Yvetot Douillons, Paris-Brest, Saint Honoré cake, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Strawberry Verveine Tart , Viennese chocolate cups, Rum babas, Pear charlotte, ... All
	Tart cases: You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, Little lime tarts, Apple and blackcurrant tarts, Victoria pineapple and lime tarts, Double raspberry tartlets, ... All
	Poached pears: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Tarte Bourdaloue, Poire Belle Hélène, Fresh fruit in sabayon, ... All

Other recipes you may also like

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24^th 2017

Potted meat (rillettes)

Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
428K 25 6 hours 46 min. October 3^rd 2019

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Boeuf (beef) bourguignon

Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
464K 32.5 4 hours 20 min. February 21^th 2011

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.