Strawberry Verveine Tart


Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
70 K 3.9/5 (18 reviews)
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Last modified on: June 9th 2014
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at 22:45, you will finish around : 0:15.Change start time
To finish around 7pm, you'll need to have started before: 18:00.Change end time

Step by step recipe


Stage 1 - 25 min.
Strawberry Verveine Tart
Line the tart mould or tin with 300 g sweetcrust pastry (pâte sablée) and bake "blind".

Stage 2 - 7 min.
Strawberry Verveine Tart
Coat the inside with white chocolate. This is not essential, but helps to keep the pastry crisp for longer.


Stage 4 - 20 min.
Strawberry Verveine Tart
Prepare the confectioner's custard (crème pâtissière, or french pastry cream).

Stage 5 - 2 min.
Strawberry Verveine Tart
When the custard has cooled, beat in 2 tablespoons verveine liqueur using a whisk.

Stage 6 - 1 min.
Strawberry Verveine Tart
Tip the chantilly cream into the custard...

Stage 7 - 3 min.
Strawberry Verveine Tart
... and fold in gently with a soft spatula to make a light cream.

Stage 8 - 3 min.
Strawberry Verveine Tart
Spread the cream in the bottom of the tart case (use a forcing bag if possible to make this easier).

Stage 9 - 10 min.
Strawberry Verveine Tart
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.
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 recipe430 RDI=170 %2,070 RDI=200 %1,500 RDI=230 %19,960 RDI=1,000 %83,550 RDI: 1,000 %
Per 100 g50 RDI=20 %230 RDI=20 %170 RDI=30 %2,270 RDI=110 %9,490 RDI: 110 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 1 tart : 6.35 €

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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)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Bounty-style tart for Alison, How to make tart cases, Citrus tart, Cottage cheese tart, ... See them all 43

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: Diplomat cream, Pains briochés aux raisins, Puits d'amour, St Tropez tart, Pear and chocolate tart with a hint of mint, ... See them all 19

Verveine liqueur
Verveine liqueur

Like these other recipes: Verbena flan, ... See them all 1

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