Danish Tarteletter with Creamy Chicken and Mushroom Filling

Ingredients

• For the pastry shell: For the pastry shell:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 2 chicken breasts, cooked and shredded 2 chicken breasts, cooked and shredded
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried parsley 1/2 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh parsley or dill, chopped Fresh parsley or dill, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the pastry shell. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles slightly larger than the size of your tart molds.
5. 5.
   Press the dough circles into the tart molds, trimming any excess dough. Prick the bottom of the pastry shells with a fork.
6. 6.
   Place the tart molds on a baking sheet and bake for 15-20 minutes, or until the pastry shells are golden brown. Remove from the oven and let them cool.
7. 7.
8. 8.
   In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown. Remove the mushrooms from the skillet and set aside.
9. 9.
   In the same skillet, add the flour and cook for a minute, stirring constantly. Gradually whisk in the chicken broth and heavy cream until smooth.
10. 10.
    Add the shredded chicken, sautéed mushrooms, thyme leaves, dried parsley, salt, and pepper to the skillet. Cook for 5-7 minutes, or until the mixture thickens and the flavors meld together.
11. 11.
    Remove the skillet from the heat and let the filling cool slightly.
12. 12.
    Spoon the creamy chicken and mushroom filling into the baked pastry shells.
13. 13.
    Garnish with fresh parsley or dill.
14. 14.
    Serve the Tarteletter warm and enjoy!

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, cook the chicken breasts until they reach an internal temperature of 165°F (74°C). You can poach, bake, or grill the chicken breasts before shredding them for the filling.
• Mushrooms — Use fresh mushrooms such as cremini or button mushrooms for the best flavor. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or a medley of vegetables like carrots, peas, and corn.
• Add a squeeze of lemon juice to the filling for a hint of acidity and brightness.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve the Tarteletter with a side of fresh salad for a complete meal.
• Make the pastry shells in advance and store them in an airtight container to save time on the day of serving.

Serving advice

Serve the Danish Tarteletter as a main course accompanied by a fresh green salad. The individual pastry shells make for an elegant presentation, and the creamy filling is best enjoyed while still warm.

Presentation advice

Arrange the Tarteletter on a platter, garnishing each pastry shell with a sprig of fresh parsley or dill. The golden-brown pastry and creamy filling will entice your guests, making it a visually appealing dish.