Danish tartlets with chicken and asparagus

Danish tartlets with chicken and asparagus, tarteletter, are a classic Danish dish of crispy, warm tartlet cases filled with a creamy sauce, picked chicken and white asparagus. It is a classic on both the Easter and Christmas lunch table, and I learned to make it from my grandmother and my mother.

Good to know

• The recipe makes filling for about 24 tartlets.
• You can use about 650 g chicken breast instead of a whole chicken.
• If you make half the sauce, you can freeze half of the chicken meat.

Danish tartlets with chicken and asparagus

Recipe for

- +

pcs.

Recipe for 24 pcs.

Prep 30 mins

Cook +1 hr

Total 1 hr 30 mins

Ingredients

Chicken

• 1.3 kg whole chicken
• water
• 2 onions, roughly chopped
• 3 garlic cloves, halved
• 1.5 tsp. salt
• 10 whole peppercorns

Chicken and asparagus filling

• 50 g butter
• 50 g plain flour
• 500 ml whole milk
• 50 ml liquid from the canned asparagus
• 100 ml stock from the chicken
• picked chicken meat, approx. 500 g
• 240 g canned white asparagus pieces
• salt and pepper

To serve

• 24 tartlet cases (puff pastry shells)
• fresh parsley, to garnish

Instructions

Put the chicken in a pot and cover it with cold water, about 2 litres. Add onions, garlic, salt and peppercorns. Bring to the boil and skim off the white foam. Let the chicken simmer under a lid until tender, about 1 hour. Lift out the chicken and save the stock. Let the chicken cool a little before picking the meat.

Chicken and asparagus filling

Melt the butter over low heat in a pan. Sprinkle in the flour and whisk thoroughly. Warm the milk in a small pan and add it a little at a time while whisking until you have a glossy sauce. Add the asparagus liquid and the chicken stock. Cook the sauce for a couple of minutes while stirring. Fold in the chicken and asparagus. Season with salt and pepper.

Warm the tartlet cases in the oven. Fill them with the chicken and asparagus, garnish with parsley and sprinkle with salt and pepper. Serve straight away. Enjoy!

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Chicken and asparagus with a whole chicken

I boil a whole chicken with onion, garlic, salt and peppercorns. When the chicken is tender, I pick the meat and fold it into a creamy sauce with white asparagus pieces.

The sauce is seasoned with stock from the chicken and liquid from the asparagus, which gives it a really good flavour.

Tartlets with chicken breast

If you don’t want to boil a whole chicken, you can boil about 650 g chicken breast instead. The recipe makes a large batch, so you can also make half the sauce and freeze half of the chicken.

White or green asparagus?

I use canned white asparagus pieces. But when asparagus is in season, fresh green asparagus or cooked white asparagus are also wonderful.

Tartlets all year round

Tartlets belong to Easter and Christmas, but luckily they can be served all year round. Also try my smoked salmon with horseradish cream as a starter. Enjoy!