Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
63,4224.3/5 for 20 ratings
Last modified on: March 17th 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 filledAt 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?
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.
Nutritional information
How much will it cost?
- For 4 people : 7.52 €
- Per person : 1.88 €
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: Tagliatelle with cockles, Fisherman's Ragout, How to prepare cockles, Fillets of sole Dieppoise, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Fine multi-tomato tart, Yvetot Douillons, Mini lemon millefeuilles, Mini palmiers, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Chilli langoustines, Smoky potato and potimarron gratin, Chocolate sauce, Pistachio tiramisu, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Real custard sauce (crème anglaise), Cannelés, Gâteau Basque , Ramekins of duchess potatoes, ... All |
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