Chicken and asparagus tartlets

Chicken and asparagus tartlets


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About this recipe: Easy to make and guests will love these tarts. A friend gave me this recipe, but I changed it somewhat as she used sweetcorn and peas along with other ingredients. I prefer asparagus. You can use a muffin tin or mini tart tins.


Serves: 4 

  • 250ml creme fraiche
  • 1 (425g) tin asparagus, drained and chopped
  • 1 chicken breast fillet, cooked and sliced
  • 1 packet shortcrust pastry
  • 1 egg, mixed with 1 tablespoon of milk

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Lightly grease a muffin tin. Preheat the oven to 150 C / Gas 2.
  2. Cut rounds out of pastry sheets to suit tops and bottoms of muffin tin. Use to line the muffin tin. Into each case, place small quantity of chicken slices, asparagus and 1 tablespoon creme fraiche. Top each with a round of pastry, and pinch the edges with your fingers.
  3. Brush tops with egg wash (egg and milk mix) and bake in oven at 150 C / Gas 2 until golden brown.


Add grated cheese, such as Parmesan or Gruyere, for extra flavour and richness.

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