This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
87 K 3.9/5 (13 reviews)
1 hour 6 min.
Easy
5.45 €
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.
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.
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 €
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)
Langoustines (scampi)
Like these other recipes: Turban of sole with langoustines, Chilli langoustines, Langoustine gratin, Sesame fried scampi, Langoustine and leek tarts, ... See them all 6
Butter
Like these other recipes: Potatoes with prawns, Cheese Soufflé, Creamy polenta with green asparagus, Pistachio shortbread biscuits, Pork medallions with "full" turnips, ... See them all 483
Water
Like these other recipes: Caramel rice pudding, "Buttonhole" quail eggs, Natural leaven, Choux pastry (pâte à choux), French Family Cake, ... See them all 139
Sheet of filo pastry
Like these other recipes: Country filo tart, Red rice pannequets, Crispy rolls with chicken and leek, Filo leeks and cheese tart, ... See them all 4
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018349 K4 2 hours 30 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011774 K3.5 8 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011147 K5 2 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013528 K5 7 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011295 K3.8 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.