Tarts are perfect for appetizers, snacks, and even a main dish for a meal accompanied by a nice fresh salad. After sampling a cute chicken tart at local bistro, I wanted to try to recreate it with my own flourish.
I believe this recipe turned out really well and my kids absolutely love it for an after school snack.
I haven’t calculated the calories in these but I did use an impressive amount of butter so if you are an adult you may want to consume only a few (and then only occasionally).
Although these can serve remarkably well as appetizers for parties, these chicken tartlets can also serve them as your main dish. Just make sure to prepare a large batch.
If you are a vegetarian or following a strict diet, you can still have this dish without sacrificing the taste by replacing the chicken with mushrooms. For added flavor, you can even add some grated cheese like parmesan or even mozzarella.
My kids loved the original dish but I tried adding some grated cheese on the next batch I baked and they loved the mini chicken tarts even more.
If you love cheese, I recommend you add some grated parmesan cheese on top of the mini tarts before topping it with few cherry tomato halves.
Number of mini-tarts that this makes depends heavily on the size of your pan(s). When in doubt, double the recipe.
Mini Chicken Tarts
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Mini Chicken Tarts
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For The Pastry Base
1/2cupbuttercut in chunks
For The Filling
1/2chicken breast cut into small pieces
3tablespoonfrozen corn kernels
1/2cupgrated parmesan cheeseoptional
Salt and black pepper
To prepare the pastry crust, mix flour and salt first then gradually add the cold chunks of butter. You can mix the dough using your hands or you can also use a stand mixer for this step. Mix the dry ingredients until crumbs start to form.
Add the egg and mix thoroughly until the egg is fully incorporated into the dough. Knead the pastry dough then form a ball. Wrap the dough in plastic then refrigerate for about 30 minutes.
Preheat your oven to 356°F or 180°C.
Using a large frying pan, heat olive oil over medium heat. Once the oil is hot, add onions and cook until onions start to sweat and become soft. Add in the small pieces of chicken breasts and cook fully or until the raw color of the meat disappear.
Add paprika, basil, and corn kernels to the skillet and sauté for an additional minute. Season with salt and pepper, remove from heat, and set aside.
Take the refrigerated dough and roll it out until you reach the desired thickness for a pastry crust. Cut the dough into small circles that would fit into your mini tart molds. When pressing the dough into the tart molds, make sure not to stretch the dough too much. However, I like to fold any extra dough over the top to form a partial crust (see photos).
After fitting and pressing the dough into the mini tart molds, make small holes on the bottom of the tart by punching the bottom using a fork.
Fill the tart molds with the chicken mixture then top with grated cheese depending on your desired amount. Garnish each mini tart with several cherry tomato halves.
Bake for about 25 to 30 minutes.
You can serve these tarts both hot and freshly baked, or let it cool first then serve cold.
The pastry base for this dish is easy to prepare and make. You can make your own pastry crust for the mini tarts but there are also a lot of shortcut pastry products available in the market if you want to cut your preparation time and have a pastry base readily available for cutting and baking. Preparation is just about thirty minutes and cooking time is thirty minutes as well, so within an hour you can already serve these yummy tarts with chicken for everyone to enjoy.
With a little garnishing, these simple mini tarts can turn into party-worthy appetizers and finger food snacks.
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!