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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).

61,3114.3/5

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Last modified on: March 17th 2013

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
2 hours 22 min.30 min.2 hours 52 min.
Preservation: A few minutes once filled
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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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

Whole recipe
CaloriesProteins CarbohydratesFats
214081 gr84 gr165 gr
107 %31 %8 %25 %
Per 100 g
CaloriesProteins CarbohydratesFats
1496 gr6 gr11 gr
7 %2 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
53520 gr21 gr41 gr
27 %8 %2 %6 %
% 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?

For 4 people : 7.52 €
Per person : 1.88 €

Note : These prices are only approximate.

Change currency:

And to drink?: A dry white wine, such as a "Gros-plant" from the Nantes region.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Fisherman's Ragout, How to prepare cockles, Tagliatelle with cockles, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Rustic chicken and mushroom pie, Little vanilla, clementine and chestnut verrines, Panna cotta, Sausage mushroom and cheese crumble, ... 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: Rustic chicken and mushroom pie, Vol-au-vent cases, Langoustine and leek tarts, Mini palmiers, Crusty pistachio, almond and apricot flan, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Pistachio ice cream, Apple confectioner's custard, Panettone, Salmon and spinach quiche, ... All

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