Crusty cockle tart


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
Grade this recipe:

Last modified on: March 17th 2013

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Step by step recipe


Stage 1 - 2 hours
Crusty cockle tart : Photo of step #1
Prepare the cockles and the cooking liquid left. This can be done well in advance, or the day before.

Stage 2 - 10 min.
Crusty cockle tart : Photo of step #2
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.
Crusty cockle tart : Photo of step #3
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.
Crusty cockle tart : Photo of step #4
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.
Crusty cockle tart : Photo of step #5
Turn down the heat and add 2 egg yolks.

Stage 6 - 5 min.
Crusty cockle tart : Photo of step #6
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.
Crusty cockle tart : Photo of step #7
Tip in the cockles and stir round briefly to reheat them.

Heat the plates.

Stage 8 - 5 min.
Crusty cockle tart : Photo of step #8
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 valueProteins CarbohydratesFats
1,638 Kcal or 6,858 Kj31 gr74 gr135 gr
82 %12 %7 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
114 Kcal or 477 Kj2 gr5 gr9 gr
6 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
410 Kcal or 1,717 Kj8 gr19 gr34 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?

Note : These prices are only approximate

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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)
CocklesCockles: 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)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 creamLiquid 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 yolkEgg 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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