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 22th 2023
Keywords for this recipe:For 12 pieces, you will need:
- 1
12 tart cases - 2
300 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
Verbena - 4
8 Poached pears - 5
300 ml Chantilly cream
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 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 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.
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 |
| 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 % |
How much will it cost?
- For 12 pieces : 6.26 €
- 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)
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Yvetot Douillons, Pear and lime meringue pie, Millefeuille, Saint Honoré cake, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Diplomat cream, Rice pudding with chestnuts and poached pears, Chouquettes, Viennese chocolate cups, ... All |
 | Tart cases: You can get more informations, or check-out other recipes which use it, for example: Victoria pineapple and lime tarts, Little apple and verbena tarts, Apple and blackcurrant tarts, Little lime tarts, Double raspberry tartlets, ... All |
 | Poached pears: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Rice pudding with chestnuts and poached pears, Tarte Bourdaloue, Fresh fruit in sabayon, ... All |
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