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Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
77 K 3.9/5 (18 reviews)
1 hour 35 min.
Easy
6.35 €
1 tart
5 IngredientsLast modified on: June 9th 2014
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
50 g white chocolate (optional) - 3
250 g Chantilly cream - 4
300 g confectioner's custard (crème pâtissière, or french pastry cream) - 5
2 tablespoons verveine liqueur - Total weight: 880 grams
Times for this recipe
Preparation: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 25 min.
Line the tart mould or tin with 300 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 2 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 | 430 RDI=170 % | 2,070 RDI=200 % | 1,500 RDI=230 % | 19,960 RDI=1,000 % | 83,550 RDI: 1,000 % |
| Per 100 g | 50 RDI=20 % | 230 RDI=20 % | 170 RDI=30 % | 2,270 RDI=110 % | 9,490 RDI: 110 % |
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)
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Yvetot Douillons, Pear and lime meringue pie, St Tropez tart, Paris-Brest, ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Apple amandine tarts from Brélès, Pear and lime meringue pie, Two-coloured chocolate-orange tart, Lemon and lime custard tart, ... See them all 45
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Strawberry Charlotte, Chouquettes, Pear verbena tarts, Coupe Augustin, ... See them all 30
Verveine liqueur
Like these other recipes: Verbena flan, ... See them all 1
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