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.
40 K 3.3/5 (6 reviews)
60 min.
Average
18 pieces
5 IngredientsLast modified on: November 22th 2023
For 18 pieces, you will need:
- 1
18 tart cases - 2
15.8 oz confectioner's custard (crème pâtissière, or french pastry cream) - 3
Verbena - 4
12 poacheds pears - 5
15.8 oz Chantilly cream
Change measures:
Times for this recipe
Preparation: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 15.8 oz 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 12 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2,690 RDI=1,040 % | 14,470 RDI=1,370 % | 10,880 RDI=1,650 % | 53,040 RDI=2,650 % | 222,060 RDI: 2,650 % |
| 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 % |
How much will it cost?
- For 18 pieces : 9.40 €
- Per piece : 0.55 €
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: Peach and green tea tart, Pistachio cream, Pear and chocolate tart with a hint of mint, Millefeuille, Strawberry tart, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Bavaroise cream, Coupe Augustin, Frozen nougat, Viennese chocolate cups, ... See them all 30
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Little apple and verbena tarts, Double raspberry tartlets, Victoria pineapple and lime tarts, Little lime tarts, ... See them all 5
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Poire Belle Hélène, Pear and strawberry verrine with tiramisu cream, Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, ... See them all 5
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