Crusty cockle tart
A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
111 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
4 cups + 3 tablespoons cockles - 2
1 cup puff or flaky pastry (pâte feuilletée) - 3
1 cup liquid cream - 4
2 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 1 cup 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: Fisherman's Ragout, Cockles and cabbage with smoky cream sauce, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, How to prepare cockles, ... 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: Tomato feuilleté with pesto, Express apple tart, Fine multi-tomato tart, Thin spinach and potato tart, Cabbage and cheddar quiche, ... See them all 72
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Hearty potato and ham gratin, Fresh mint ice-cream, Spring veal sauté , Fresh spinach with cream, ... See them all 170
Egg yolk
Like these other recipes: Spaghetti with smoked salmon, Asparagus "en petit pois", Vanilla ice cream, Baked potatoes with poached egg and tuna sauce , Eggs Comtoise, ... See them all 73
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020341 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018262 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016246 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.