Tartlets - Danish Tarteletter with Creamy Chicken Asparagus Filling Recipe

Tartlets - Danish Tarteletter with Creamy Chicken Asparagus Filling Recipe

Prep time: 10 minutes — Cook time: 30 minutes — Total time: 40 minutes — Serving: 6 pieces



Easy recipe for crispy and savory puff pastry shells filled with the creamiest and most heavenly chicken and asparagus sauce filling. They are know as tartlets (in Danish “Tarteletter”) and are a true classic recipe that is very difficult to beat. They are as delicious as they are easy to make.



10.58 oz (300 g) chicken breast


8.47 oz (240 g) asparagus, canned

0.67 cups (1.8 dl) water

0.5 chicken bouillon cube

0.42 cups (1 dl) milk

0.71 oz (20 g) butter

2 tablespoons flour

0.3 bundle fresh parsley

6 dinner tarteletter shells (if you can’t find them use frozen puff pastry sheets and 6-8 muffin cups to form them)



  1. Use your favorite KUMA kitchen knife to trim chicken breast and cut away and parts or tissue you don’t want to eat. 
  2. Boil chicken for 20-25 minutes depending on their size in a pot with water and salt.
  3. When done boiling remove chicken from pot to cool off a bit.
  4. Use your KUMA knife to slice chicken breast into dice and put them aside in a bowl.
  5. Dissolve bouillon cube in boiling water.
  6. Melt butter in a pot. Then add flour and whisk well so you get a flour ball.
  7. Now add the hot bouillon water little by little while whisking. Proceed until all bouillon water is added.
  8. Now add milk as well as the water from the asparagus can until the sauce has your desired consistency.
  9. Add the boiled chicken dice along with the actual asparagus pieces.
  10. Taste with salt and pepper.
  11. If the sauce is too thin you can make a thickening agent by combine flour and water, and then add it little by little to your sauce until you have the desired thickness.
  12. Put the tartlet shells in the oven and bake according to packaging instructions. If you can’t find the store bought shells, see the bottom half of this recipe for how to make your own.
  13. Serve the warm tartlets with creamy chicken and asparagus filling topped with a little fresh parsley.


Recipe for tartlets / tarteletter with chicken and asparagus

Here you get an amazing and easy recipe for Danish luxury tartlets with chicken and asparagus. This is traditional food from Denmark like our grandmothers used to make it. So filling and hearty, and it’s the type of meal that you just can’t get enough of - so if you think to 2x the recipe, you’re not that crazy!

Tarteletter is one of our absolute favorite meals of all time. They are so easy to make, too, and they just taste heavenly.

Tarteletter with chicken

Tartelet shells can be stuffed with many different things, but the most classic recipe is a creamy sauce with chicken and asparagus. Some also add peas and carrots into the sauce, which is definitely a nice addition. The combination of chicken and sweet asparagus is so perfect in that creamy and savory sauce. You can also opt for the deluxe version where you follow the same recipe but top off with either a few shrimp or some crispy bacon dice. This might very well be the best dinner in the world. Even then, it’s so easy to make! It just requires to make a roux (the sauce) but it’s super easy to make as long as you just whisk / stir thoroughly so it doesn’t burn and you get rid of all the pulp so you get a smooth and creamy end result. Easy peasy!

Home-made tartlet stuffing

As mentioned this meal is actually not that difficult to make. On the contrary, it’s really easy - especially if you use chicken breast for your tartlet filling. If you want to take it to another level, use a whole chicken instead. It definitely pays off, but it’s just a bit more work compared to using a chicken breast filet that needs no deboning. Your sauce will become absolutely amazing though as you get a great chicken stock.

What do they eat in Denmark?

If you love these tartlets like we do and are curious to try some other Danish / Scandinavian recipes, we can strongly recommend these Krebinetter (crispy breaded pork) with stewed peas and carrots. They are so juicy and savory, and the creamy sauce is the perfect match. You can also make frikadeller (Danish meatballs) along with some boiled potatoes and a nice gravy. Another Denmark classic recipe for the meatlover is forloren harre (bacon wrapped meatloaf), which is a bit similar in taste to the frikadeller meatballs, yet a completely different meal due to how it is made along with its bacon wrap. For a more light Danish recipe, the classic avocado smørrebrød (smorrebrod, open-faced sandwiches) is a wonderful lunch or dinner.

Homemade tartelet shells

In this recipe we have used store bought tartlet shells / cups, but you can also make them yourself quite easily. We have a separate recipe here that uses homemade shells made with egg and puff pastry sheets. Just follow the bottom half of the recipe above for making your own homemade tarteletter shells.

Can I freeze the filling / sauce? 
Yup! You can easily freeze the sauce, and that way you have a super good and easy dinner just waiting for you in the freezer. Just take it out of the freezer the day before you need it and let it defrost. Come dinner time the next day, just put it in a pot to reheat, and then you’re good to go. Sometimes it may not look smooth and creamy at first, but just give it some heat and stir well - that should do the trick!


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