Langoustine sabayon tart

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

• 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: Lay a second sheet on top.
• 3: Brush with more butter and repeat the operation to give 3 sheets of filo with 2 layers of butter.
• 4: Cut out circles of about 12 cm (5 inches)...
• 5: ...and line the tart cases or moulds.
• 6: Brush butter over the inside of the cases...
• 7: And bake until golden brown.Set aside where they will stay hot.
• 8: Peel 300 g langoustines (scampi), cut into pieces and dust with 2 teaspoons flour.
• 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: Prepare the lime sabayon (recipe here) with 2 egg yolks, 6 tablespoons water, 2 tablespoons lime juice, salt and pepper.
• 11: Divide the langoustines between the hot tart cases...
• 12: ...pour the sabayon over and serve immediately.

Remarks

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

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