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Crusty cockle tart

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

73,9104.3/5 for 20 ratings

Last modified on: March 17^th 2013

For 4 people, you will need:

1 1 kg cockles
2 200 g Puff or flaky pastry (pâte feuilletée)
3 200 ml liquid cream
4 2 egg yolks
5 chives (optional)
Total weight: 1,440 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
2 hours 22 min.	30 min.	2 hours 52 min.

Keeping: 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?

Work this out...

Step by step recipe

Stage 1 - 2 hours

Prepare the cockles and the cooking liquid left. This can be done well in advance, or the day before.

Stage 2 - 10 min.

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.

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.

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.

Turn down the heat and add 2 egg yolks.

Stage 6 - 5 min.

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.

Tip in the cockles and stir round briefly to reheat them.

Heat the plates.

Stage 8 - 5 min.

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
Energetic value	Proteins	Carbohydrates	Fats
1,638 Kcal or 6,858 Kj	31 gr	74 gr	135 gr
82 %	12 %	7 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
114 Kcal or 477 Kj	2 gr	5 gr	9 gr
6 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
410 Kcal or 1,717 Kj	8 gr	19 gr	34 gr
20 %	3 %	2 %	5 %

% 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?

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.

More recipes?

This recipe uses (among others)

	Cockles: 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
	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, How to cook caramelized puff pastry well, Peach and verbena feuilleté, Tomato and courgette tart, Comtoise tart for Seàn, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Vanilla ice cream, Fresh mint ice-cream, Eton mess, Sausage mushroom and cheese crumble, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Langoustine sabayon tart, Sausage with duchess potatoes and a Mont d'Or fondue , Real custard sauce (crème anglaise), Flognarde, ... All

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