Silky Chicken Liver Parfait Tart Recipe

Preheat the oven to 180°C (350°F).

In a pan, melt 30g of butter over medium heat. Add the shallot, garlic, and thyme. Sauté until softened.

Add the chicken livers and cook until browned on the outside but slightly pink on the inside. Remove from heat.

Remove the thyme sprigs and transfer the liver mixture to a food processor. Pulse until smooth.

In a separate pan, melt the remaining butter. Add the liver mixture, cream, and brandy. Season with salt and pepper. Cook for 2 minutes, then remove from heat.

Roll out the puff pastry and cut into 4 circles, slightly larger than your tart tins. Press the pastry circles into the tart tins.

Spoon the liver mixture into the pastry cases and smooth the tops. Brush the edges of the pastry with egg wash.

Bake in the preheated oven for 25-30 minutes until the pastry is golden and the filling is set. Allow to cool slightly before serving.

Garnish with fresh parsley and serve with toasted bread or crackers.