Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
78,4964.2/5 for 21 ratings
Grade this recipe: Last modified on: March 17th 2013
For 4 people, you will need:
- 0
1 kg cockles - 1
200 g Puff or flaky pastry (pâte feuilletée) - 2
200 ml liquid cream - 3
2 egg yolks - 4
chives (optional) - Total weight: 1,440 grams
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. |
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?
Keeping:
A few minutes once filled.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.
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).
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.
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.
Remove from the heat as soon as it is thick enough.
Stage 7 - 5 min.
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.
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.
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.
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 % |
How much will it cost?
- For 4 people : 7.52 €
- Per person : 1.88 €
Note : These prices are only approximate.
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, Fillets of sole Dieppoise, How to prepare cockles, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Vegetable rosette tart, Chicken and mushroom pie, Mirlitons, Leek and artichoke tart à la piémontaise, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Chocolate and vanilla crème brûlée, Pistachio ice cream, Chocolate sauce, Rustic chicken and mushroom pie, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Little lemon biscuits, Spaghetti Carbonara, Pain perdu, Paris-Brest, ... All |
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