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Pear verbena tarts

Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.

20K 5 3.6

Last modified on: October 10^th 2021

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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 Pears
5 400 ml Poaching syrup
6 150 g Chantilly cream
Total weight: 1,720 grams

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
1 hour 29 min.	1 hour 29 min.

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Step by step recipe

Stage 1 - 15 min.

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.

Stage 2 - 30 min.

Peel 4 Pears, cut into quarters lengthways and remove the core.

Poach in 400 ml Poaching syrup until tender.

Drain.

Stage 3 - 5 min.

Slice the pear quarters across into small pieces.

Stage 4

Leave on absorbant paper to finish draining thoroughly until needed.

Stage 5 - 15 min.

Prepare 150 g Chantilly cream.

Stage 6 - 5 min.

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.

Stage 7 - 3 min.

Transfer the cream to a forcing bag.

Stage 8 - 6 min.

Pipe a generous layer of cream into each tart case.

Stage 9 - 10 min.

Arrange a layer of pear slices on top...

Stage 10

...ideally in the shape of a flower.

Stage 11

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.

Keeping

Should be eaten the same day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,410 Kcal or 5,903 Kj	40 gr	387 gr	147 gr
70 %	16 %	37 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
82 Kcal or 343 Kj	2 gr	23 gr	9 gr
4 %	1 %	2 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
235 Kcal or 984 Kj	7 gr	65 gr	24 gr
12 %	3 %	6 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 6 pieces : 5.63 €
Per piece : 0.94 €

Change currency:

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)

	Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Tarte Bourdaloue, Peach and green tea tart, Pear and chocolate tart with a hint of mint, Rice pudding with chestnuts and poached pears, ... 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: Paris-Brest, St Tropez tart, Pear and chocolate tart with a hint of mint, Millefeuille, Strawberries with mint and cream, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Individual charlottes with morello cherries, Strawberry Verveine Tart , St Tropez tart, Ice-cream Vacherin, ... All
	Tart cases: You can get more informations, or check-out other recipes which use it, for example: Victoria pineapple and lime tarts, Double raspberry tartlets, Little apple and verbena tarts, Little lime tarts, Apple and blackcurrant tarts, ... All

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