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.
75 K 3.9/5 (13 reviews)
Grade this recipe:
Keywords:
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?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Langoustine sabayon tart
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
Lay a second sheet on top.

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

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

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

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

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

Stage 9 - 3 min.
Langoustine sabayon tart
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
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
Divide the langoustines between the hot tart cases...

Stage 12 - 3 min.
Langoustine sabayon tart
...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 €

Change currency:

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)
Other recipes you may also like
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016242 K4.4 2 hours 2 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011752 K3.5 8 min.
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5th 2020379 K4 1 hour 50 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.43 M 14.8 1 hour 15 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3rd 2010879 K3.8 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page