Pear verbena tarts
60 min.
Average
18 pieces
5 Ingredients- 1
18 tart cases - 2
450 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
Verbena - 4
12 Poacheds pears - 5
450 g Chantilly cream - Total weight: 1,800 grams
Step by step recipe
Stage 1 - 15 min.
This will give you a verbena-flavoured custard.
Cover and leave to cool.
Stage 2 - 5 min.
Stage 3 - 15 min.
Stage 4 - 5 min.
This is now a verbena diplomat cream.
Stage 5 - 3 min.
Stage 6 - 6 min.
Stage 7 - 10 min.
Stage 8
Stage 9
Your little pear verbena tarts are ready.
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.
| 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 % |
- For 18 pieces : 9.40 €
- Per piece : 0.55 €
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Chantilly cream
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Confectioner's custard (Crème pâtissière, or French pastry cream)
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Tart cases
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