Pear verbena tarts


Pear verbena tarts
Crisp, coconut sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
3,2903.6/5 for 5 ratings
Grade this recipe:

Last modified on: February 21th 2021

For 6 pieces, you will need:

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

How long does it take?

Time required for this recipe:
PreparationStart to finish
2 hours 29 min.2 hours 29 min.
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Step by step recipe


Stage 1 - 1 hour
Pear verbena tarts : Photo of step #1
Prepare small tart cases with 250 g Coconut sweetcrust pastry and bake blind.

Stage 2 - 15 min.
Pear verbena tarts : Photo of step #2
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 3 - 30 min.
Pear verbena tarts : Photo of step #3
Peel 4 Pears, cut into quarters lengthways and remove the core.

Poach in 400 ml Poaching syrup until tender.

Drain.

Stage 4 - 5 min.
Pear verbena tarts : Photo of step #4
Slice the pear quarters across into small pieces.

Stage 5
Pear verbena tarts : Photo of step #5
Leave on absorbant paper to finish draining thoroughly until needed.

Stage 6 - 15 min.
Pear verbena tarts : Photo of step #6
Prepare 150 g Chantilly cream.

Stage 7 - 5 min.
Pear verbena tarts : Photo of step #7
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 8 - 3 min.
Pear verbena tarts : Photo of step #8
Transfer the cream to a forcing bag.

Stage 9 - 6 min.
Pear verbena tarts : Photo of step #9
Pipe a generous layer of cream into each tart case.

Stage 10 - 10 min.
Pear verbena tarts : Photo of step #10
Arrange a layer of pear slices on top...

Stage 11
Pear verbena tarts : Photo of step #11
...ideally in the shape of a flower.

Stage 12
Pear verbena tarts : Photo of step #12
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,056 Kcal or 4,421 Kj31 gr370 gr119 gr
53 %12 %35 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj2 gr22 gr7 gr
3 %1 %2 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
176 Kcal or 737 Kj5 gr62 gr20 gr
9 %2 %6 %3 %
% 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).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Poire Belle Hélène, Peach Melba, Pear and chocolate tart with a hint of mint, Tarte Bourdaloue, ... All
Coconut sweetcrust pastryCoconut sweetcrust pastry: You can get more informations, or check-out other recipes which use it, for example:
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: Strawberry tart, Pear and lime meringue pie, Diplomat cream, Pistachio cream, Yvetot Douillons, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Strawberries with mint and cream, St Tropez tart, Saint Honoré cake, Diplomat cream, ... All

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