Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
62K 3.9/5 based on 18 reviews
Last modified on: June 9th 2014
Keywords for this recipe:For 2 tarts, you will need:
- 1
600 g Sweetcrust pastry (pâte sablée) - 2
100 g white chocolate (optional) - 3
500 g Chantilly cream - 4
600 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 5
4 tablespoons verveine liqueur - Total weight: 1,760 grams
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Times for this recipe
Preparation: 1 hour 31 min.
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Step by step recipe
Stage 1 - 25 min.
Line the tart mould or tin with 600 g Sweetcrust pastry (pâte sablée) and bake "blind".
Stage 2 - 7 min.
Coat the inside with white chocolate. This is not essential, but helps to keep the pastry crisp for longer.
Stage 3 - 20 min.
Stage 4 - 20 min.
Prepare the confectioner's custard (crème pâtissière, or french pastry cream).
Stage 5 - 2 min.
When the custard has cooled, beat in 4 tablespoons verveine liqueur using a whisk.
Stage 6 - 1 min.
Tip the chantilly cream into the custard...
Stage 7 - 3 min.
... and fold in gently with a soft spatula to make a light cream.
Stage 8 - 3 min.
Spread the cream in the bottom of the tart case (use a forcing bag if possible to make this easier).
Stage 9 - 10 min.
Then top with strawberries, pressing them a little way into the cream to hold them in place.
Keep in the fridge, but leave at room temperature for 30 minutes before serving.
Keep in the fridge, but leave at room temperature for 30 minutes before serving.
Remarks
Verveine liqueur is made with lemon verbena. For a non-alcoholic version, you can flavour the confectioner's custard by leaving the fresh herb to infuse in the milk.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 860 330 % | 4,130 390 % | 3,000 450 % | 39,910 2,000 % | 167,100 2,000 % |
| Per 100 g | 50 20 % | 230 20 % | 170 30 % | 2,270 110 % | 9,490 110 % |
| Per tart | 430 170 % | 2,070 200 % | 1,500 230 % | 19,960 1,000 % | 83,550 1,000 % |
How much will it cost?
- For 2 tarts : 12.62 €
- Per tart : 6.31 €
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Simple maple-syrup tart, Strawberry tart, Apple amandine tarts from Brélès, How to make tart cases, ... See them all 41
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, Raisin breads (pains aux raisins), Paris-Brest, Pistachio cream, Strawberries with mint and cream, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Rice pudding with chestnuts and poached pears, Strawberries with mint and cream, Saint Honoré cake, Pavlova, ... See them all 29
Verveine liqueur
Like these other recipes: Verbena flan, ... See them all 1
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