Crusty cockle tart

Step by step recipe:

  1. 2 hoursCrusty cockle tart : Photo of step #1
    Prepare the cockles and the cooking liquid left. This can be done well in advance, or the day before.
  2. 10 min.Crusty cockle tart : Photo of step #2
    Preheat the oven to 220°C (430°F).

    Roll out the pastry and line the tart moulds or tins. Fill with baking beans (or lentils) to prevent the pastry puffing up too much.
  3. 15 min.Crusty cockle tart : Photo of step #3
    Bake the tart cases for around 15 minutes, watching for colouring.

    Remove the baking beans and keep the cases hot in the residual oven heat (after turning off).
  4. 10 min.Crusty cockle tart : Photo of step #4
    Pour 200 ml liquid cream into a pan and bring to the boil over medium heat. Add pepper but no salt.

    Add around 5 tablespoonsful of the cockle cooking liquid and taste to check the seasoning. If necessary, add a little more of the cockle liquid.
  5. 2 min.Crusty cockle tart : Photo of step #5
    Turn down the heat and add 2 egg yolks.
  6. 5 min.Crusty cockle tart : Photo of step #6
    Beat to mix thoroughly and continue beating gently until the "à la poulette" (chick) sauce thickens.

    Remove from the heat as soon as it is thick enough.
  7. 5 min.Crusty cockle tart : Photo of step #7
    Tip in the cockles and stir round briefly to reheat them.

    Heat the plates.
  8. 5 min.Crusty cockle tart : Photo of step #8
    Place a tart case on each plate and fill with a spoonful or two of cockles in sauce.

    You can also pour the sauce over whatever you are serving on the side, such as the rice shown here.

    Serve immediately.

Remarks:

Just before serving, you can add a few chopped chives to the sauce if you wish.

Tarts like this should be served immediately as the sauce will soon start to soften the pastry and make them less appealing.

And to drink?

A dry white wine, such as a "Gros-plant" from the Nantes region.

Source:

Home made.

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