Recipe: snail delicacy

1- Prepare the shortcrust pastry:
mix the flour, salt and butter, rub the butter must be absorbed by the flour (see shortcrust pastry recipe on the site) incorporate the water this pastry can be made the day before or 2 hours in advance.
prepare the snail mixture :

2- soften the butter

3- incorporate the garlic and shallot, parsley, salt and pepper, add the crème fraîche

4- keep at room temperature

5- roll out the shortcrust pastry 2 mm thick, cut with a cookie cutter 5, 6 cm for silicone molds approximately 4.80 cm.
You can of course adapt the sizes to your equipment

6- Add two snails per tartlets and bake for 15 minutes at 180/200°

7- Remove from oven and add using a piping bag or small spoon the snail mixture!

8- bake for another 5/10 minutes

9- the shortcrust pastry must be well cooked during baking otherwise it will be very/too greasy...

10- let cool barely, unmold and serve very hot.
if you need to prepare more than your equipment allows, make them in advance to reheat all at the same time.
I made these snail delicacies because my wife loves casseroles, my daughter loves snails with butter. It's a good compromise. And it's actually much less greasy than classic snails.
Can also be served as an appetizer for special occasions. With a good white wine, champagne or other... enjoy...