Escargot Aioli Tart

Escargot Aioli Tart, Garlic Custard - Bruno Albouze - THE REAL DEAL

Escargot Aioli Tart & Garlic Custard Recipe.
This recipe is inspired by Jacques Maximin ***Michelin.
The escargot (French for snail) is a delicacy consisting of cooked land snails. Escargots are usually served as a starter in France, Spain, and Portugal and are a classic dish in Catalonia and other North African countrie.

Serves 6 to 8.
Butter Crust / Pâte Brisée
2 cups (250g) all-purpose flour
1 tsp (4g) salt
1.1 stick (125g) unsalted butter, cubed and chilled
1/4 cup (50ml) whole milk or water
1 ea. egg yolk.
Sand flour, salt and butter. Add liquid and egg yolk (add the whole egg if too dry); knead until just combined. Wrap up and chill completely. Dust flour onto work surface and work out dough gently to soften and roll out into a 3 milimiter ≈ 1/8-inch thick disk; larger than the used ring. Make 6 or 8 greased individual tart ring or two x 8.5 inch (22cm) diameter fluted tart molds. Prick dough with a fork. Chill or freeze for 30 min. Line each pie with 2 layers of microwave-safe plastic wrap. Fill with rice, beans, cherry pits or pie weights. Pre-bake at 350ºF (180ºC) for 20 / 25 min. Remove rice and bake again for 10 minutes more. Set aside.

Escargot & Veggies For The Tart*
3 doz ≈ 36-count, canned or vacuum-packed snails, drained (save some of the juice for the garlic custard)
1 Tbsp (15g) butter
2 Tbsp (half bench) Italian parsley, washed, pat dry and chopped
6 leaves basil, minced. Salt and pepper to taste.
In a hot frying pan, melt butter and sautée snails for 2 minutes on high heat. Transfer into a bowl and season with parsley, basil, salt and pepper.

*Save all remaining veggies for later use.

Cauliflower and broccolini florets, cooked
1/2 russet potato, peeled, diced and cooked
A few sugar snap peas, tips and strings removed and blanched
1 ea. zucchini, cut into bite sizes
1/2 carrot, scrubbed, diced and cooked
A few frozen artichoke hearts, cooked and outer leaves removed (save tender parts only and discard tough leaves).
Use 2 fresh artichoke hearts if desired. (Watch my video: How To Prepare An Artichoke).

Garlic Custard / Flan
6 garlic cloves, peeled and cooked in boiling water for 5 min
2 Tbsp (30g) escargot juice from the can
1 cup (250g) half/half or heavy cream
2 ea. (100g) whole eggs
Salt and ground black pepper to taste.

Blend all ingredients and set aside.

Tart Assembly
Arrange each pre-baked tart shell with an assortment of cooked veggies and escargots; putting more or less veggies according to your taste and preferences. If using less veggies though, you may need more garlic custard ≈ 50% more. Fill tarts with garlic custard and bake.

Bake escargot tarts at 350ºF (180ºC) for 30 minutes. Cool to room temperature. Serve with mayonaise and mesclun seasoned with extra virgin olive oil and lemon juice if desired.

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