Preparation | Cooking | Start to finish |
---|---|---|
38 min. | 28 min. | 1 hour 6 min. |
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. | ![]() |