Crusty cockle tart


Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
107 K 4.3/5 (23 reviews)
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Last modified on: March 17th 2013
For 4 people, you will need:

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Times for this recipe
Preparation: 2 hours 25 min.
Cooking: 30 min.
All in all: 2 hours 55 min.
When should you start or finish this recipe?
If you start now, at 20:00, you will finish around : 23:50.Change start time
To finish around 7pm, you'll need to have started before: 16:40.Change end time

Step by step recipe


Stage 1 - 2 hours
Crusty cockle tart
Prepare the cockles and the cooking liquid left. This can be done well in advance, or the day before.

Stage 2 - 10 min.
Crusty cockle tart
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.

Stage 3 - 15 min.
Crusty cockle tart
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).

Stage 4 - 10 min.
Crusty cockle tart
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.

Stage 5 - 2 min.
Crusty cockle tart
Turn down the heat and add 2 egg yolks.

Stage 6 - 5 min.
Crusty cockle tart
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.

Stage 7 - 5 min.
Crusty cockle tart
Tip in the cockles and stir round briefly to reheat them.

Heat the plates.

Stage 8 - 5 min.
Crusty cockle tart
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.
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.
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 recipe170 RDI=70 %760 RDI=70 %780 RDI=120 %2,140 RDI=110 %8,950 RDI: 110 %
Per 100 g10 RDI=5 %50 RDI=5 %50 RDI=8 %150 RDI=7 %620 RDI: 7 %
Per person40 RDI=20 %190 RDI=20 %200 RDI=30 %530 RDI=30 %2,240 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, Gluten, egg
How much will it cost?
  • For 4 people : 7.55 €
  • Per person : 1.90 €

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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)
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