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Ingredients for a 8" tart shell:


9 tablespoons unsalted butter at room temperature

1 tablespoon freshly minced herb: chives, dill, parsley

1 large egg, at room temperature, beaten

3 tablespoons tepid water

2 cups flour

1/8 teaspoon sea salt

1 teaspoon unsalted butter at room temperature.



8 ounces shrimp, shelled and deveined

1 cup fresh sorrel, rinsed, main stem removed, cut en chiffonade

3 large eggs

1 cup cream (half and half or whipping)

Kosher salt and freshly ground white pepper to taste



Crust: Process the butter  in the workbowl of a food processor with the minced herbs until smooth.  Add the egg, pulse, scrape down the sides  add the water and process until smooth.  Add 2 cups flour, minus 2 tablespoons flour and pulse to form a dough.  If the mixture remains creamy, work in the remaining flour. The dough should break up into small balls.


Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper.  Lightly dust the top and flatten it out into a disk.  Wrap air-tight and refrigerate at least an hour.


Pre-Baking Crust: Thoroughly butter the  springform tart mold with butter.

Roll out the chilled pastry between lightly floured sheets of waxed paper.  Make the diameter of the  pastry  1"  larger than the shell.  Pull off the top sheet of wax paper and invert the dough over the mold.  Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it.  Trim the dough at the rim and prick it over the bottom.  Chill the lined mold at least 30 minutes.


Preheat the oven to 375 degrees.  Remove the covering from the shell, place it on a bake sheet and bake for 20 minutes, until it is lightly browned.  Cool for 10 minutes before filling.

Filling/Baking: Preheat the oven to 350 degrees.


Cut the shrimp into bite-size pieces and distribute over the bottom of the pre-baked shell. Beat the eggs together and gradually add in the cream.  Season to taste with salt and pepper.  Fold in the sorrel strips.


Spoon the custard over the seafood an sorrel.  Place on a bake sheet and place in the oven until the filling is set and lightly browned, about 20 minutes.

Cool on a rack for 5 minutes.  Unmold and serve warm