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
4 people
5 IngredientsLast modified on: March 17th 2013
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 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 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 RDI=70 % | 760 RDI=70 % | 780 RDI=120 % | 2,140 RDI=110 % | 8,950 RDI: 110 % |
| Per 100 g | 10 RDI=5 % | 50 RDI=5 % | 50 RDI=8 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 40 RDI=20 % | 190 RDI=20 % | 200 RDI=30 % | 530 RDI=30 % | 2,240 RDI: 30 % |
How much will it cost?
- For 4 people : 7.55 €
- Per person : 1.90 €
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: Tagliatelle with cockles, Fillets of sole Dieppoise, Cockles and cabbage with smoky cream sauce, Creamy spaghetti with cockles and parsley, Breton style shellfish and vegetable soup, ... 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: Thin summer tart "à la grecque", Epiphany galette, Apple semelles (flat apple tarts), Crusty pistachio, almond and apricot flan, Express apple tart, ... See them all 71
Liquid cream
Like these other recipes: Gratin of leeks with Morbier cheese, Creamy rice with green asparagus and sorrel , Paris flan filling, Leek fondue, Creamy spaghetti with cockles and parsley, ... See them all 169
Egg yolk
Like these other recipes: Chocolate and vanilla crème brûlée, Langoustine sabayon tart, Fruit crémeux, Breton sablé biscuit dough, Crème de foie gras, ... See them all 73
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