Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
101K 4.3/5 based on 23 reviews
Last modified on: March 17th 2013
Keywords for this recipe:For 4 people, you will need:
- 1
1 kg cockles - 2
200 g Puff or flaky pastry (pâte feuilletée) - 3
200 ml liquid cream - 4
2 egg yolks - 5
chives (optional) - Total weight: 1,440 grams
Change measures:
Times for this recipe
Preparation: 2 hours 22 min.
Cooking: 30 min.
All in all: 2 hours 52 min.
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 - 2 hours
Prepare the cockles and the cooking liquid left. This can be done well in advance, or the day before.
Stage 2 - 10 min.
Preheat the oven to 220°C (430°F).
Roll out the pastry and line the tart moulds or tins. Fill with baking beans (or lentils) to prevent the pastry puffing up too much.
Roll out the pastry and line the tart moulds or tins. Fill with baking beans (or lentils) to prevent the pastry puffing up too much.
Stage 3 - 15 min.
Bake the tart cases for around 15 minutes, watching for colouring.
Remove the baking beans and keep the cases hot in the residual oven heat (after turning off).
Remove the baking beans and keep the cases hot in the residual oven heat (after turning off).
Stage 4 - 10 min.
Pour 200 ml liquid cream into a pan and bring to the boil over medium heat. Add pepper but no salt.
Add around 5 tablespoonsful of the cockle cooking liquid and taste to check the seasoning. If necessary, add a little more of the cockle liquid.
Add around 5 tablespoonsful of the cockle cooking liquid and taste to check the seasoning. If necessary, add a little more of the cockle liquid.
Stage 5 - 2 min.
Turn down the heat and add 2 egg yolks.
Stage 6 - 5 min.
Beat to mix thoroughly and continue beating gently until the "à la poulette" (chick) sauce thickens.
Remove from the heat as soon as it is thick enough.
Remove from the heat as soon as it is thick enough.
Stage 7 - 5 min.
Stage 8 - 5 min.
Place a tart case on each plate and fill with a spoonful or two of cockles in sauce.
You can also pour the sauce over whatever you are serving on the side, such as the rice shown here.
Serve immediately.
You can also pour the sauce over whatever you are serving on the side, such as the rice shown here.
Serve immediately.
Remarks
Just before serving, you can add a few chopped chives to the sauce if you wish.
Tarts like this should be served immediately as the sauce will soon start to soften the pastry and make them less appealing.
Tarts like this should be served immediately as the sauce will soon start to soften the pastry and make them less appealing.
And to drink?
A dry white wine, such as a "Gros-plant" from the Nantes region.
Keeping: A few minutes once filled.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 70 % | 760 70 % | 780 120 % | 2,140 110 % | 8,950 110 % |
| Per 100 g | 10 5 % | 50 5 % | 50 8 % | 150 7 % | 620 7 % |
| Per person | 40 20 % | 190 20 % | 200 30 % | 530 30 % | 2,240 30 % |
How much will it cost?
- For 4 people : 7.52 €
- Per person : 1.88 €
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)
Cockles
You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Tagliatelle with cockles, Creamy spaghetti with cockles and parsley, Fisherman's Ragout, Cockles and cabbage with smoky cream sauce, ... See them all 7
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Mini palmiers, How to cook caramelized puff pastry well, Verbena flan, Apple Strudel, ... See them all 71
Liquid cream
Like these other recipes: Sorrel omelette, Breton leek and mushroom tart, Creamy rice with green asparagus and sorrel , Layered Leek and Egg Gratin , Mushrooms on toast, French style, ... See them all 164
Egg yolk
Like these other recipes: Langoustine sabayon tart, Steamed leeks with morel sabayon, Chocolate cream, Clementine Creamy, Crème brulée, ... See them all 72
Other recipes you may also like
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.April 5th 2012113K4.2 1 hour 17 min.
Plain cake
This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.December 30th 201976K3.7 1 hour 26 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.March 25th 2020133K 50 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020327K5 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011351K4.0 1 hour 11 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.