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Tartlets

If the rest of the world knew how good they tasted, they would be just as excited as we are when tartlets are served at grandma’s! Tartlets are not just a delicious dish but a cherished tradition in Danish food culture.

Shipping: The tartlet shells themselves are quite fragile, but I pack them super well in bubble wrap AND corrugated cardboard so they can make it safely to your lunch table.

Chicken in Asparagus filling

Total time: 50 minutes

Working time: approximately 30 minutes

Suitable for freezing: Yes

Ingredients

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Boiling the chicken

  • A whole hen or chicken (approx. 1,100g) (Chicken breast can be used)
  • 1 liter of water
  • 2 boullion cubes
  • 2 onions, roughly diced
  • 2 carrots in large cubes
  • 2 bay leaves
  • 1 tsp coarse salt

Filling

  • 50 g butter
  • 60 g wheat flour
  • 1 dl whipping cream
  • 1½ tsp coarse salt
  • Black pepper, freshly ground
  • 2 cans of white asparagus slices

In addition to that

  • 20 tartlet shells

Recipe

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Cooking a chicken

  1. Remove the innards from the hen, clean and rinse it well. Bring the hen, water, and bouillon cubes to a boil in a large pot.
  2. Skim the broth and add the remaining ingredients. Simmer the soup over low heat, covered, for about 45 minutes.
  3. Remove the meat and vegetables. Strain the soup and skim off the fat – you will need about 300 ml of the broth for the sauce.
  4. Let the chicken cool slightly and shred it using two forks.

White Sauce with Asparagus

  1. Melt the butter in a heavy-bottomed pot over medium heat. Add the flour, stirring vigorously for about 2 minutes.
  2. Add the asparagus water and bring the mixture to a boil. Add about 300 ml of broth from the chicken and the cream, then bring the stew to a boil.
  3. Fold in the shredded chicken, asparagus, salt, and pepper. Simmer the stew over low heat, stirring gently for about 2 minutes, and adjust seasoning to taste.

Serve the tartlets with chicken and asparagus filling.

  1. Warm the tartlets according to the instructions on the packaging.
  2. Pour approx. ¾ dl chicken in asparagus in each tartlet.
  3. Garnish with watercress and serve immediately.

 

The French roots of the tartlet

Tartlets originate from the French word “tartelette,” which means a small tart. In France, tartlets were typically served with sweet fillings as a dessert or snack. In Denmark, we embraced tartlets and made them a cornerstone of our food culture. Tartlets found their way into Danish cookbooks in the 19th century and became increasingly popular over time. From their sweet beginnings, they were quickly transformed to hold delightful savory combinations that satisfy any palate.

Tartlets have become an indispensable part of Danish culinary traditions, enjoyed on many occasions from family dinners to festive events. It is almost impossible to think of Danish food culture without including tartlets. Their simple beauty and delicious taste have become part of our national identity and continue to delight generation after generation.

The perfect tartlet shell – crispy and delicious

An important part of the tartlet experience is the crispy and delicious shell. Traditions and recipes vary, but the classic tartlet shell is often made from puff pastry, rolled thin to create the perfect “bowl” for the filling. Baking at high heat gives the tartlet shells their characteristic golden color and delightful crispiness. This tasty shell is key to a successful tartlet, providing the perfect balance between the delicate texture and the filling hidden inside.

The tartlet shell is like a magical frame that embraces the delicious filling and elevates the taste experience to new heights. When you take a bite of the tartlet, you are met with a heavenly combination of the crispy crust that melts in your mouth and the juicy, flavorful filling that fills your palate. It is this harmony between the shell and the filling that makes tartlets something truly special.

The Versatile Tartlet Filling

Tartlets are known for their versatility, as they can be filled with a multitude of delicious combinations. The most popular tartlet fillings include succulent meat leftovers such as chicken, ham, or chicken in asparagus. Vegetables like peas and carrots add color and freshness, while various sauces like creamed peas or asparagus give the dish a creamy consistency. The only limit to tartlet fillings is your imagination – let yourself be inspired by seasonal ingredients and your personal taste to create the perfect tartlet experience.

From festive dinners to cozy family meals, tartlets can be adapted to any occasion and taste preference. They are like a culinary canvas where you can paint with colorful ingredients and create dishes that delight both the eye and the palate. This versatility has been part of the charm of tartlets from the beginning, and over time, it has made them a classic favorite in Danish food culture.

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