Pear verbena tarts


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.
12K 5 3.6
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Last modified on: October 10th 2021

Keywords for this recipe:TartsPearVerbenaSweetcrust pastryDiplomatPâtisserie
For 6 pieces, you will need:
How long does it take?
Time required for this recipe:
PreparationStart to finish
1 hour 29 min.1 hour 29 min.
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Step by step recipe


Stage 1 - 15 min.
Pear verbena tarts : Photo of step #1
Prepare 150 ml 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 - 30 min.
Pear verbena tarts : Photo of step #2
Peel 4 Pears, cut into quarters lengthways and remove the core.

Poach in 400 ml Poaching syrup until tender.

Drain.

Stage 3 - 5 min.
Pear verbena tarts : Photo of step #3
Slice the pear quarters across into small pieces.

Stage 4
Pear verbena tarts : Photo of step #4
Leave on absorbant paper to finish draining thoroughly until needed.

Stage 5 - 15 min.
Pear verbena tarts : Photo of step #5
Prepare 150 ml Chantilly cream.

Stage 6 - 5 min.
Pear verbena tarts : Photo of step #6
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 7 - 3 min.
Pear verbena tarts : Photo of step #7
Transfer the cream to a forcing bag.

Stage 8 - 6 min.
Pear verbena tarts : Photo of step #8
Pipe a generous layer of cream into each tart case.

Stage 9 - 10 min.
Pear verbena tarts : Photo of step #9
Arrange a layer of pear slices on top...

Stage 10
Pear verbena tarts : Photo of step #10
...ideally in the shape of a flower.

Stage 11
Pear verbena tarts : Photo of step #11
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,410 Kcal or 5,903 Kj40 gr387 gr147 gr
70 %16 %37 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
82 Kcal or 343 Kj2 gr23 gr9 gr
4 %1 %2 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
235 Kcal or 984 Kj7 gr65 gr24 gr
12 %3 %6 %4 %
% 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).
How much will it cost?
  • For 6 pieces : 5.63 €
  • Per piece : 0.94 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: How to poach peaches, Peach Melba, Coupe Augustin, Poire Belle Hélène, Tarte Bourdaloue, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)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, Strawberry tart, Millefeuille, Pear and chocolate tart with a hint of mint, Pistachio cream, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Quick Strawberry Millefeuille, St Tropez tart, European glass, Millefeuille, ... All
Tart casesTart cases: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Victoria pineapple and lime tarts, Apple and blackcurrant tarts, Little apple and verbena tarts, Little lime tarts, ... All
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