Tourangelle Tarts Stuffed with Parisian Ham Rillettes

Tourangelle Tarts Stuffed with Parisian Ham Rillettes
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Servings: 8-10 pieces
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1 package of Tour Eiffel Parisian Ham Rillettes (150 g)
190 ml milk (¾ cup)
2 eggs
30 ml cooking cream (2 tbsp)
1.25 g nutmeg (¼ tsp)
1 package frozen tart shells, thawed (255 g)
parisian ham rillettes


  1. Preheat oven to 200 °C (400 °F).
  2. Gently simmer milk and rillettes. Using a fork, break up the rillettes. Stir occasionally.
  3. In a large bowl, beat the eggs. Fold in the hot mixture of milk and rillettes. Add the cream and a pinch of nutmeg, and season to taste with salt and pepper. Beat again.
  4. Pour the mixture into the tart shells, and bake for 25 to 30 minutes.
  5. Serve hot or at room temperature.

Note: To make this recipe into a meal, simply replace the tart shells with a 23 cm (9-inch) pie shell. If you are using a homemade pie shell, we recommend baking it at 175 °C (350 °F) for 10 minutes beforehand to prevent it from absorbing too much liquid.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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