Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
108 K 4.3/5 (23 reviews)
2 hours 55 min.
Easy
8 people
5 IngredientsLast modified on: March 17th 2013
For 8 people, you will need:
- 1
2 litres cockles - 2
400 ml puff or flaky pastry (pâte feuilletée) - 3
400 ml liquid cream - 4
4 egg yolks - 5
chives (optional)
Change measures:
Times for this recipe
Preparation: 2 hours 25 min.
Cooking: 30 min.
All in all: 2 hours 55 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 400 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 4 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 | 330 RDI=130 % | 1,500 RDI=140 % | 1,450 RDI=220 % | 3,080 RDI=150 % | 12,910 RDI: 150 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 60 RDI=9 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 40 RDI=20 % | 190 RDI=20 % | 180 RDI=30 % | 390 RDI=20 % | 1,610 RDI: 20 % |
How much will it cost?
- For 8 people : 13.45 €
- Per person : 1.70 €
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)
Cockles
You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, Tagliatelle with cockles, 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: Pissaladière with puff pastry, Ham "friand" pie, Small foie gras pasties, Leek and fresh tuna tart, Vol-au-vent cases, ... See them all 71
Liquid cream
Like these other recipes: Triple-Cheese Pumpkin Gratin, Crème de foie gras, Filet mignon with asparagus, Green beans "Napoléon", Roquefort sauce, ... See them all 169
Egg yolk
Like these other recipes: Key Lime Pie for Jeremy, Hollandaise sauce, Mousse with two chocolates, Lime confectioner's custard (pastry cream), Pain perdu, ... See them all 73
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