Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
45K 18 3.9
Last modified on: June 9th 2014
Keywords for this recipe:TartStrawberriesVerveinePastryCreamFor 3 tarts, you will need:
- 0
900 g Sweetcrust pastry (pâte sablée) - 1
150 g white chocolate (optional) - 2
750 g Chantilly cream - 3
900 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 4
6 tablespoons verveine liqueur - Total weight: 2,790 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 1 hour 31 min. | 1 hour 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 25 min.
Line the tart mould or tin with 900 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 6 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,794 Kcal or 32,632 Kj | 149 gr | 768 gr | 606 gr |
| 390 % | 57 % | 72 % | 92 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 279 Kcal or 1,168 Kj | 5 gr | 28 gr | 22 gr |
| 14 % | 2 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,598 Kcal or 10,877 Kj | 50 gr | 256 gr | 202 gr |
| 130 % | 19 % | 24 % | 31 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Chocolate tart, Citrus tart, Exotic fruit tart, Tatin apple diplomat tart, ... All |
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Pear and chocolate tart with a hint of mint, Yvetot Douillons, Puits d'amour, Saint Honoré cake, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Pavlova, Peach Melba, Strawberries with mint and cream, Coupe Augustin, ... All |
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