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Crusty cockle tart

Crusty cockle tart

A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).

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Last modified on: March 17th 2013

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
2 hours 22 min.30 min.2 hours 52 min.
Preservation:
A few minutes once filled
At what time?
Work this out...

Step by step recipe

Stage 1
2 hours
Crusty 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.
Stage 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.
Stage 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).
Stage 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.
Stage 5
2 min.
Crusty cockle tart : Photo of step #5 Turn down the heat and add 2 egg yolks.
Stage 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.
Stage 7
5 min.
Crusty cockle tart : Photo of step #7 Tip in the cockles and stir round briefly to reheat them.

Heat the plates.
Stage 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.

Nutritional information

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

How much will it cost?

Note : These prices are only approximate

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And to drink?: A dry white wine, such as a "Gros-plant" from the Nantes region.

Source

Home made.

More recipes?

This recipe use (among others)
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Fillets of sole Dieppoise, Fisherman's Ragout, Tagliatelle with cockles, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Pistachio panna cotta with custard, Penne with Mushrooms, Sauce Normande (for fish), Icelandic-style fish and vegetable pie, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Leek and fresh tuna tart, Smoked salmon sacristains, Tart Tatin, Express apple tart, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Confectioner's custard (Crème pâtissière, or French pastry cream), Pain perdu, Lemon Confectioner's Custard, Scallops with crunchy vegetables and wine sabayon, ... All

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