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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).

92K 23 4.3

Last modified on: March 17^th 2013

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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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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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.

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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.

And to drink?

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

Keeping

A few minutes once filled.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
862 Kcal or 3,609 Kj	31 gr	74 gr	135 gr
43 %	12 %	7 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
60 Kcal or 251 Kj	2 gr	5 gr	9 gr
3 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
216 Kcal or 904 Kj	8 gr	19 gr	34 gr
11 %	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).

Possible allergens in this recipe: Milk, Sulfites, Gluten, Egg

How much will it cost?

For 4 people : 7.52 €
Per person : 1.88 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cockles: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Fisherman's Ragout, Tagliatelle with cockles, Fillets of sole Dieppoise, Cockles and cabbage with smoky cream sauce, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Courgette tart with mint, Vegetable pie, Small cheese and bacon rolls , Koulibiak in pie dish, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sautéed turmeric chicken with mushrooms, Paris flan filling, Tarte Normande, Roquefort sauce, Pan-baked hash brown (Hash-brown casserole), ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Clementine Creamy, Ramekins of duchess potatoes, Béarnaise sauce, Lime confectioner's custard (pastry cream), Crème brulée, ... All

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