Pear verbena tarts

A recipe from cooking-ez.com

For 6 pieces, you will need:

• 1 6 tart cases
• 2 150 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 3 verbena
• 4 4 Poached pears
• 5 150 g Chantilly cream
• Total weight: 600 grams

Times:

Preparation
59 min.

Step by step recipe

• 1: Prepare 150 g 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.
• 2: Cut 4 Poached pears into small pieces and drain carefully.
• 3: Prepare ing5.
• 4: 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.
• 5: Transfer the cream to a forcing bag.
• 6: Pipe a generous layer of cream into each tart case.
• 7: Arrange a layer of pear slices on top...
• 8: ...ideally in the shape of a flower.
• 9: 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.

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