How To Make Silky Chicken Liver Parfait Tart
Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.
Serves:
Ingredients
- 200g chicken livers, trimmed
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 3 sprigs of thyme
- 100ml heavy cream
- 80g unsalted butter
- 1 tbsp brandy
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 180°C (350°F).
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In a pan, melt 30g of butter over medium heat. Add the shallot, garlic, and thyme. Sauté until softened.
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Add the chicken livers and cook until browned on the outside but slightly pink on the inside. Remove from heat.
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Remove the thyme sprigs and transfer the liver mixture to a food processor. Pulse until smooth.
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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.
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Roll out the puff pastry and cut into 4 circles, slightly larger than your tart tins. Press the pastry circles into the tart tins.
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Spoon the liver mixture into the pastry cases and smooth the tops. Brush the edges of the pastry with egg wash.
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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.
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Garnish with fresh parsley and serve with toasted bread or crackers.
Nutrition
- Calories : 320kcal
- Total Fat : 24g
- Saturated Fat : 14g
- Cholesterol : 165mg
- Sodium : 226mg
- Total Carbohydrates : 14g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 12g
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