This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
48 K 3.3/5 (6 reviews)
60 min.
Average
3.15 €
6 pieces
5 IngredientsLast 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.
Nutritional information
| 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 % |
How much will it cost?
- For 6 pieces : 3.15 €
- 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)
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Apple charlotte with toasted brioche, Diplomat cream, Chouquettes, Viennese chocolate cups, ... 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: St Tropez tart, Millefeuille, Frangipane, Pistachio cream, Strawberry tart, ... See them all 19
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Little lime tarts, Little apple and verbena tarts, Victoria pineapple and lime tarts, Apple and blackcurrant tarts, ... See them all 5
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Poire Belle Hélène, Pear and strawberry verrine with tiramisu cream, Tarte Bourdaloue, Fresh fruit in sabayon, ... See them all 5
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010243 K5 2 hours 30 min.
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the salmon dries out. October 13th 2010492 K4.3 25 min.
Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios. February 18th 201859 K 25 3 hours 15 min.
Crunchy courgette and mushroom salad
This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise. May 10th 202357 K 45 min.
Caramelized apple "moelleux" cake
The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours. November 7th 202135 K 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.