Danish Chicken Tartlets - Tarteletter Recipe

Chicken tartlets are actually not made of chicken as the main choice of meat, but instead, it's traditionally made with meat from a hen. Traditionally, it was the hens who were too old to lay eggs that were used for this dish as well as the Hønsekødssuppe.

The tartlets can be baked, but since they are commonly found in supermarkets in Denmark, store-bought tartlets are typically used these days.

If you don't live in Denmark and want to make Danish chicken tartlets, it might be hard to find ready-made tartlets, and you'll then need to bake some yourself.

The Danish name for this dish is Tarteletter med høns i asparges.

Print Recipe

5 from 4 votes

Prep Time 40

Cook Time 10

Total Time 50

Course Recipes

Cuisine Denmark

Servings portions

Ingredients

500- gram meat from a soup hen or chicken
1.5- liter water
2 dl Chicken stock
2 dl milk
70- gram butter
4 tablespoons of flour
400- gram white asparagus
Tartlet shells

Instructions

Boil the water and add the stock
Add the hen or chicken meat and cook for 20 minutes
Take out the chicken and cut into smaller pieces, preferably in small squares
Save the water from the cooked chicken
If using fresh asparagus, cook it until tender and cut into smaller pieces
Grab a saucepan and add butter and flour when the butter has melted.
Add milk and some water from the cooked chicken into the sauce
Add salt and pepper to the sauce and let simmer for a few minutes
Add the asparagus and chicken to the sauce and make sure everything is heated
Now it's time to fill the tartlets. When finished, chop some fresh parsley and garnish on top of the tartlets

Notes

You will need a saucepan to make the sauce. It's recommended to buy ready-made tartlet shells in the supermarket to save time.

Recipe by Gourmand Trotter

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