Langoustine sabayon tart


Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
85 K 3.9/5 (13 reviews)
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Last modified on: July 2nd 2014
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 6 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 3 min.
Langoustine sabayon tart : Stage 1
Preheat the oven to 390°F (200°C).

Lay a sheet of filo pastry out on the worktop and brush with melted butter.

Stage 2 - 1 min.
Langoustine sabayon tart : Stage 2
Lay a second sheet on top.

Stage 3 - 5 min.
Langoustine sabayon tart : Stage 3
Brush with more butter and repeat the operation to give 3 sheets of filo with 2 layers of butter.

Stage 4 - 3 min.
Langoustine sabayon tart : Stage 4
Cut out circles of about 12 cm (5 inches)...

Stage 5 - 5 min.
Langoustine sabayon tart : Stage 5
...and line the tart cases or moulds.

Stage 6 - 5 min.
Langoustine sabayon tart : Stage 6
Brush butter over the inside of the cases...

Stage 7 - 15 min.
Langoustine sabayon tart : Stage 7
And bake until golden brown.Set aside where they will stay hot.

Stage 8 - 10 min.
Langoustine sabayon tart : Stage 8
Peel 300 g langoustines (scampi), cut into pieces and dust with 2 teaspoons flour.

Stage 9 - 3 min.
Langoustine sabayon tart : Stage 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.

Stage 10 - 10 min.
Langoustine sabayon tart : Stage 10
Prepare the lime sabayon (recipe here) with 2 egg yolks, 6 tablespoons water, 2 tablespoons lime juice, salt and pepper.

Stage 11 - 3 min.
Langoustine sabayon tart : Stage 11
Divide the langoustines between the hot tart cases...

Stage 12 - 3 min.
Langoustine sabayon tart : Stage 12
...pour the sabayon over and serve immediately.
Remarks
For a stronger lime flavour, add a little of the zest to the sabayon.
Keeping: Should be eaten straight away, these do not keep.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %20 RDI=2 %90 RDI=10 %1,100 RDI=60 %4,620 RDI: 60 %
Per 100 g10 RDI=4 %3 RDI=0 %20 RDI=2 %200 RDI=10 %820 RDI: 10 %
Per person20 RDI=6 %4 RDI=0 %20 RDI=3 %280 RDI=10 %1,160 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, Shellfish, egg
How much will it cost?
  • For 4 people : 5.45 €
  • Per person : 1.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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