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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.
52 K 3.3/5 (6 reviews)576614
Last modified on: November 22th 2023
For 6 pieces, you will need:
- 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
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 150 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.
This will give you a verbena-flavoured custard.
Cover and leave to cool.
Stage 2 - ⌛ 5 min.
Cut 4 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 149 g RDI=230 % | 803 g RDI=303 % | 604 g RDI=828 % | 2,946 kcal RDI=147 % | 12,336 kJ RDI=147 % |
| Per piece | 149 g RDI=230 % | 803 g RDI=303 % | 604 g RDI=828 % | 2,946 kcal RDI=147 % | 12,336 kJ RDI=147 % |
| Whole recipe | 897 g RDI=1,380 % | 4,822 g RDI=1,820 % | 3,627 g RDI=4,968 % | 17,679 kcal RDI=884 % | 74,018 kJ RDI=884 % |
How much will it cost?
For 6 pieces
3.15 €
Per piece
0.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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