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Langoustine sabayon tart

Name: Langoustine sabayon tart
Prep time: 38 min
Cook time: 28 min
Total time: 1 h 6 min
Yield: 4 people
Cuisine: French
Ingredients: 3 sheets of filo pastry; 50 g butter; 300 g langoustines (scampi); 2 teaspoons flour; 30 g butter; 2 egg yolks; 6 tablespoons water; 2 tablespoons lime juice; salt; pepper

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.

87 K 3.9/5 (13 reviews)

1 hour 6 min. difficulté

Easy

5.45 €

4 people

10 Ingredients

Last modified on: July 2^nd 2014

For 4 people, you will need:

1 3 sheets of filo pastry
2 50 g butter
3 300 g langoustines (scampi)
4 2 teaspoons flour
5 30 g butter
6 2 egg yolks
7 6 tablespoons water
8 2 tablespoons lime juice
9 salt
10 pepper
Total weight: 565 grams

Times for this recipe

Preparation: 40 min.

Cooking: 30 min.

All in all: 1 hour 6 min.

When should you start or finish this recipe?

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 - ⌛ 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.

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.

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 %