How to Make "Tarteletter:" Mini Tarts with Creamy Chicken and Asparagus Filling!

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the video, introducing the dish as Danish Tarteletter with a chicken and asparagus filling.

For the pastry, combine 300 g of flour and 1/4 teaspoon of salt in a food processor.

Cut 200 g of cold unsalted butter into chunks and add to the flour mixture, running the processor until it resembles sand.

Crack 1 large egg into the mixture and pulse until it comes together into a dough.

Turn the dough out onto plastic wrap, form it into a ball, and chill in the fridge for at least 30 minutes.

Preheat the oven to 390°F (200°C) as the dough chills.

After chilling, divide the dough into 24 pieces and press each piece into fluted pastry cases, trimming the edges as necessary.

Chill the pastry cases in the fridge for 10 minutes before baking them in the oven for 18 to 20 minutes until golden brown.

While the pastry bakes, prepare the filling by baking 450 to 700 g of chicken breast on a foil-lined tray in the oven at 400°F (204°C) for about 20 minutes.

Dice 1 medium onion and chop 1 bunch of asparagus (400 to 500 g).

Once the chicken is cooked, let it cool before cutting it into bite-sized pieces.

In a large pot, heat some olive oil and add the chopped onion and asparagus, seasoning with 1/2 teaspoon of garlic powder, salt, and pepper.

Melt 57 g (4 tbsp) of butter in the same pot, then whisk in 60 g of flour until combined.

Gradually add 375 ml of milk, whisking until smooth, then add 250 ml of chicken stock and bring to a boil to thicken.

Add the cooked chicken, vegetables, and some chopped parsley to the mixture, checking for seasoning.

Once the pastry shells are baked, fill each with the chicken and asparagus filling, adding a sprinkle of parsley on top if desired.

Serve and enjoy the flaky, buttery pastry with the creamy filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens