Langoustine sabayon tart

Step by step recipe:

  1. 3 min.Langoustine sabayon tart : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Lay a sheet of filo pastry out on the worktop and brush with melted butter.
  2. 1 min.Langoustine sabayon tart : Photo of step #2
    Lay a second sheet on top.
  3. 5 min.Langoustine sabayon tart : Photo of step #3
    Brush with more butter and repeat the operation to give 3 sheets of filo with 2 layers of butter.
  4. 3 min.Langoustine sabayon tart : Photo of step #4
    Cut out circles of about 12 cm (5 inches)...
  5. 5 min.Langoustine sabayon tart : Photo of step #5
    ...and line the tart cases or moulds.
  6. 5 min.Langoustine sabayon tart : Photo of step #6
    Brush butter over the inside of the cases...
  7. 15 min.Langoustine sabayon tart : Photo of step #7
    And bake until golden brown.Set aside where they will stay hot.
  8. 10 min.Langoustine sabayon tart : Photo of step #8
    Peel 300 g langoustines (scampi), cut into pieces and dust with 2 teaspoons flour.
  9. 3 min.Langoustine sabayon tart : Photo of step #9
    Melt 30 g butter in a small frying pan. Add the langoustines, salt lightly, pepper and fry for 2 or 3 minutes until lightly browned.

    Keep hot.
  10. 10 min.Langoustine sabayon tart : Photo of step #10
    Prepare the lime sabayon (recipe here) with 2 egg yolks, 6 tablespoons water, 2 tablespoons lime juice, salt and pepper.
  11. 3 min.Langoustine sabayon tart : Photo of step #11
    Divide the langoustines between the hot tart cases...
  12. 3 min.Langoustine sabayon tart : Photo of step #12
    ...pour the sabayon over and serve immediately.

Remarks:

For a stronger lime flavour, add a little of the zest to the sabayon.

Source:

Home made.

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