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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.

28K 3.3/5 based on 6 reviews

Last modified on: November 22^th 2023

Keywords for this recipe:

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 Poached pears
5 150 g Chantilly cream
Total weight: 600 grams

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

Metric weight Metric volumes

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 ... ?
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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.

Stage 2 - 5 min.

Cut 4 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.

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.

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.

Keeping

Should be eaten the same day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,685 Kcal or 11,242 Kj	153 gr	647 gr	483 gr
134 %	59 %	61 %	73 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 6 pieces : 3.13 €
Per piece : 0.52 €

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: Strawberry Verveine Tart , Puits d'amour, Paris-Brest, Yvetot Douillons, Peach and green tea tart, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Rum babas, Peach Melba, Chantilly rice pudding, Pavlova, ... All
	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, Little lime tarts, Double raspberry tartlets, Victoria pineapple and lime tarts, ... All
	Poached pears: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Tarte Bourdaloue, Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, ... All

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