Pear verbena tarts
60 min.
Average
6 pieces
5 Ingredients- 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
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 | 900 RDI=350 % | 4,820 RDI=460 % | 3,630 RDI=550 % | 17,680 RDI=880 % | 74,020 RDI: 880 % |
| 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 6 pieces : 3.15 €
- Per piece : 0.55 €
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Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Warm apple feuillantines, Bavaroise cream, Diplomat cream, Quick Strawberry Millefeuille, ... See them all 30
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Saint Honoré cake, Almond cream or frangipane, Raisin breads (pains aux raisins), Strawberry Verveine Tart , ... See them all 19
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Victoria pineapple and lime tarts, Double raspberry tartlets, Little apple and verbena tarts, Little lime tarts, ... See them all 5
Poached pears
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