Prep time: 20 minutes — Cook time: 20 minutes — Total time: 40 minutes — Serving: 2 people
Recipe for the most delicious Danish tartlets (tarteletter) with creamy chicken and asparagus filling. Asparagus add a wonderful sweet and round flavor that complements the sauce perfectly, so in this recipe we use both green and white asparagus to keep them in focus.
0.71 oz (20 g) butter
2 tablespoons flour
7.94 oz (225 g) chicken breast
0.85 cups (2 dl) heavy cream
0.21 cups (0.5 dl) water
0.5 chicken bouillon cube
4.41 oz (125 g) fresh white asparagus
1.76 oz (50 g) fresh green asparagus
3.53 oz (100 g) carrots
0.5 bundle fresh parsley
4 x frozen puff pastry sheets
8 muffin cups or small oven-safe bowls (needed to bake tartlet shells)
- Bring a pot with water to a boil.
- Gently trim off any parts of the chicken you may not want to eat with your razor sharp KUMA knife. Then boil the chicken with your bouillon cube for 20 minutes.
- Peel carrots and white asparagus. With your favorite sharp KUMA knife, cut carrots and white asparagus into somewhat large cubes. Make sure to keep them apart as carrots and white asparagus needs to be cooked at different times.
- Clean the green asparagus and cut them into 1 inch sticks.
- Chop parsley into fine pieces.
- After 20 minutes of boiling, take up the chicken breasts and shred them with a fork.
- In the pot with water now add diced carrots. Let them cook for 10 minutes.
- Now add white asparagus and let them cook for 3 minutes.
- Finally add green asparagus and remove the pot from the heat.
- Pour bouillon water from the pot into a bowl and place the cooked vegetables in a separate bowl.
- Heat up a pot with butter in it.
- When it has melted add flour and stir it so it turns into a butter ball.
- Add heavy cream and bouillon water and stir well. Proceed until the sauce has a thickness you like. We recommend making the sauce just a tad thicker than you normally would as the vegetables and chicken will make it slightly thinner.
- Now add the veggies and chicken to the sauce and mix well. Taste with salt and pepper and then add parsley. Now the sauce is ready to be added into the tartlet shells.
- Preheat oven to 390 F (200 C).
- Place 8 muffin cups or small oven-safe bowls on a baking tray. Grease them with a bit of butter.
- With your KUMA Paring Knife slice the puff pastry sheets into squares of 4 inches each and place them into the cups.
- Brush them with egg and bake in preheated oven for 8 minutes.
- After 8 minutes they have to be flipped over. Get rid of the cups and place each tartlet shell upside down (with the hole facing down and bottom part facing up). Brush them with egg and bake for another 5 minutes. As all ovens behave differently, do keep watch for the last 5 minutes to ensure they don’t burn. You want them beautiful light golden.
Recipe for Danish tartlets (also called tarteletter) with creamy chicken and vegetable sauce
Here you get the recipe for the most delicious tartlets with chicken and vegetables. This is personally my favorite dish in the entire world. It is soft yet crispy, it is creamy, and it is mild yet savory. YUMMY!
One funny thing about this recipe is that it is both considered a true Summer classic yet it is also a dish that is almost traditionally a part of the Christmas lunch table in Denmark. So I guess that makes it a meal that is perfect all year around. In my book it certainly is.
What does make them perfect in the Summer is the asparagus season. We love making our tarteletter with both green and white fresh asparagus. Furthermore we almost always use chicken breast just to keep things quick and simple, but traditional methods often call for cooking up an entire chicken - which definitely is delicious if you have the time for it.
Tartelets with chicken and asparagus
Tarteletter, tartlets - whatever you want to call them - with chicken and asparagus is a Danish classic. However despite that being the classic recipe it doesn’t mean you cannot reinterpret the recipe or build onto it. You could for example leave out the chicken if you want vegetarian tartlets which really lets the vegetables stand out. If you want other vegetables in it, peas or mushrooms are very commonly used - and for good reason! You could also choose to go for another protein such as ham or even use a white fish like cod. A premium version of classic tartlets is the recipe we have presented here but topped off with a small teaspoon of either shrimp crispy fried diced bacon.
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