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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.

32,9963.9/5 for 11 ratings

Last modified on: July 2^nd 2014

For 4 people, you will need:

1 3 sheets of filo pastry
2 50 g butter
3 300 g langoustines (scampi)
4 2 teaspoons flour
5 30 g butter
6 2 egg yolks
7 6 tablespoons water
8 2 tablespoons lime juice
9 salt
10 pepper
Total weight: 565 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
38 min.	28 min.	1 hour 6 min.

Keeping:

Should be eaten straight away, these do not keep.

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?

Work this out...

Step by step recipe

Stage 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.

Stage 2 - 1 min.

Langoustine sabayon tart : Photo of step #2

Lay a second sheet on top.

Stage 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.

Stage 4 - 3 min.

Langoustine sabayon tart : Photo of step #4

Cut out circles of about 12 cm (5 inches)...

Stage 5 - 5 min.

Langoustine sabayon tart : Photo of step #5

...and line the tart cases or moulds.

Stage 6 - 5 min.

Langoustine sabayon tart : Photo of step #6

Brush butter over the inside of the cases...

Stage 7 - 15 min.

Langoustine sabayon tart : Photo of step #7

And bake until golden brown.Set aside where they will stay hot.

Stage 8 - 10 min.

Langoustine sabayon tart : Photo of step #8

Peel 300 g langoustines (scampi), cut into pieces and dust with 2 teaspoons flour.

Stage 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.

Stage 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.

Stage 11 - 3 min.

Langoustine sabayon tart : Photo of step #11

Divide the langoustines between the hot tart cases...

Stage 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.

Nutritional information

% 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?

For 4 people : 5.80 €
Per person : 1.45 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Langoustines (scampi): You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Sesame fried scampi, Chilli langoustines, Langoustine gratin, Langoustine and leek tarts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Red rice pannequets, Galette Charentaise, Cheese Soufflé, Lime meringue tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Pitta bread, Chicken pie, Italian Meringue, Creamy risotto with diced vegetables and flax seeds, ... All
	Sheet of filo pastry : You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Filo leeks and cheese tart, Red rice pannequets, ... All

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