Recipe for luxury tartlets
Deluxe Tartlets.
Our version of tartlets features a filo pastry shell, sous vide prepared white asparagus (from Samsø), and a sauce made with homemade chicken stock and cooked chicken meat.
Editorial: See our recipe for chicken tartlets with crispy skin here.
Ingredients
- 1 pcs. Whole Chicken
- 0.5 pcs. Leek
- 2 pcs. Bay Leaf
- 5 pcs. Peppercorns
- 0.5 package Filo Pastry Available in most good supermarkets (refrigerated product)
- 20 gram Butter
- 10 pcs. Asparagus White
- 2.1 gram Sugar
- 3 gram Salt
- 7 gram Butter
- 20 gram Butter
- 24 gram Wheat Flour
- 50 gram Cream
- Spices Salt, pepper, apple cider vinegar, and lemon juice
- Parsley
Instructions
- We go all out with this recipe, but it's certainly not necessary for you to do the same.
- Basically, you can suffice with chicken stock/chicken bouillon cube, canned asparagus, and ready-made tartlet shells.
- The sous vide preparation, chicken carving, and homemade stock simply make the dish even more unique.
Chicken Stock
- We love crispy chicken skin and hate food waste. Therefore, we always buy whole chickens, and here we have a recipe for chicken stock where the meat on the bones and wings is used for the sauce.
- Why is it smart to buy a whole chicken and make chicken stock yourself?
- Firstly, many Danes buy their chicken meat in packs of 2 fillets. Typically, a whole chicken doesn't cost much more, and here you get the entire bird along with the delicious skin.
- Read more about carving chicken and what you can use the rest of the chicken for.
- For this stock, we use "only" the carcass, inner fillets, and wings. That means the breast fillets, upper/under thighs, and skin are used for two other recipes:
- Club Sandwich
- Caesar Salad
- Breaded chicken breast with polenta fries and pea mash
- The carcass, wings, and inner fillets are boiled for about 45 minutes along with bay leaves, peppercorns, and leeks.
- Strain the stock and let it boil for another 15 minutes. Meanwhile, pick the meat off the bones and set it aside.
- Both the stock and the meat will be used for the sauce.
Phyllo Dough Tartlets
- Start by melting the butter (we typically do this in a mug in the microwave) and preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- There are usually 8 sheets in a pack, and you need 4 for this recipe.
- Cut each sheet into 6 equal squares and brush all 24 squares with the melted butter.
- You need 4 squares of phyllo dough per tartlet shell. Place the 4 pieces on top of each other so they form a star shape.
- Grease 6 muffin tins with oil or butter and carefully place the shells in them.
- Put the tins in a baking dish and bake until crispy. This takes approximately 12 minutes.
- Let them cool and handle them gently as they are quite fragile.
White Asparagus Sous Vide
- We used organic, white asparagus from Samsø and believe they deserve the best preparation method, which in our world is sous vide.
- The bundle was filled with asparagus of various sizes, so we chose the 10 thinnest for this recipe.
- Peel your white asparagus, but leave the head intact. Cut off the bottom third and ensure that you've peeled enough by checking the bottom of the asparagus - it shouldn’t fray when you cut into it. If it does, peel more.
- Sprinkle salt and sugar on them and vacuum pack them with a pat of butter.
- Normally, we would cook them for 30 minutes at 85 degrees, but because they were so thin, we cooked them for 20 minutes at 85 degrees instead.
- They are now ready for serving.
Chicken in Asparagus (Sauce)
- Start by melting the butter over medium-high heat in a heavy-bottomed pot.
- Also use the butter from the vacuum bag with your asparagus.
- Once the butter is melted, add the flour, stirring vigorously.
- Gradually add the chicken stock (about 1/2 liter) while stirring.
- Then add the cream - again, while stirring.
- Add the shredded chicken and let the sauce simmer for a few minutes.
- Season with lemon juice, vinegar, salt, and pepper.
- Just before serving, add your chopped asparagus to the sauce. They are cooked, so they shouldn't be in the sauce for too long as their texture is just right.
Serving
- Pour the sauce into your tartlet and sprinkle with chopped parsley.
- Bon appétit.
