Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
83 K 3.9/5 (13 reviews)
1 hour 6 min.
Easy
4 people
10 IngredientsLast modified on: July 2nd 2014
3 
50 g 
300 g langoustines (scampi)
2 teaspoons 
2 
6 tablespoons 
2 tablespoons lime juice
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 6 min.
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Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 390°F (200°C).
Lay a sheet of filo pastry out on the worktop and brush with melted butter.
Lay a sheet of filo pastry out on the worktop and brush with melted butter.
Stage 2 - 1 min.
Lay a second sheet on top.
Stage 3 - 5 min.
Brush with more butter and repeat the operation to give 3 sheets of filo with 2 layers of butter.
Stage 4 - 3 min.
Cut out circles of about 12 cm (5 inches)...
Stage 5 - 5 min.
...and line the tart cases or moulds.
Stage 6 - 5 min.
Brush butter over the inside of the cases...
Stage 7 - 15 min.
And bake until golden brown.Set aside where they will stay hot.
Stage 8 - 10 min.
Peel 300 g langoustines (scampi), cut into pieces and dust with 2 teaspoons flour.
Stage 9 - 3 min.
Melt 30 g butter in a small frying pan. Add the langoustines, salt lightly, pepper and fry for 2 or 3 minutes until lightly browned.
Keep hot.
Keep hot.
Stage 10 - 10 min.
Prepare the lime sabayon (recipe here) with 2 egg yolks, 6 tablespoons water, 2 tablespoons lime juice, salt and pepper.
Stage 11 - 3 min.
Divide the langoustines between the hot tart cases...
Stage 12 - 3 min.
...pour the sabayon over and serve immediately.
Remarks
For a stronger lime flavour, add a little of the zest to the sabayon.
Keeping: Should be eaten straight away, these do not keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 20 RDI=2 % | 90 RDI=10 % | 1,100 RDI=60 % | 4,620 RDI: 60 % |
| Per 100 g | 10 RDI=4 % | 3 RDI=0 % | 20 RDI=2 % | 200 RDI=10 % | 820 RDI: 10 % |
| Per person | 20 RDI=6 % | 4 RDI=0 % | 20 RDI=3 % | 280 RDI=10 % | 1,160 RDI: 10 % |
How much will it cost?
- For 4 people : 5.45 €
- Per person : 1.40 €
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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)
Langoustines (scampi)
Like these other recipes: Langoustine gratin, Langoustine and leek tarts, Scrambled eggs with langoustines and asparagus tips., Sesame fried scampi, Turban of sole with langoustines, ... See them all 6
Butter
Like these other recipes: Hearty leek and sprout soup, Butter cream, Spicy roast cauliflower gratin, Cauliflower "moelleux" in ramekins, Baked sea bass fillet with lemon and tarragon, ... See them all 476
Water
Like these other recipes: Sorrel soup, Franche-Comté sticks, Confit of carrots with bacon, Mustard baps, Stewed apple (compote), ... See them all 136
Sheet of filo pastry
Like these other recipes: Country filo tart, Filo leeks and cheese tart, Crispy rolls with chicken and leek, Red rice pannequets, ... See them all 4
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