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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).

63,6534.3/5 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 for:

Measures:

How long does it take?

Time required

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

% 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 : 9.07 €
Per person : 2.27 €

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: Fisherman's Ragout, Tagliatelle with cockles, How to prepare cockles, Fillets of sole Dieppoise, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Chocolate and vanilla crème brûlée, Pan-baked hash brown (Hash-brown casserole), Chocolate mousse with hazelnuts, Cauliflower curry, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Chicken and mushroom pie, Apple Pie, Apple Strudel, Tomato feuilleté with pesto, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Gâteau Breton (Brittany butter cake), Blackcurrant, vanilla and lime verrine , Apple confectioner's custard, Chicken breasts in a potato crust, ... All

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