Chicken Mini Tarts

I frequently make these Chicken Mini Tarts as an appetizer for various occasions and parties. They’re always a hit, so I’m excited to share the recipe with you.

These mini tarts are delicious and packed with flavor, making them the perfect appetizer. For a vegetarian option, you can easily replace the chicken with mushrooms, and they’ll be just as delightful.

How to make chicken mini tarts

Begin by preparing the crust. Mix flour with salt in a large bowl. Incorporate butter into the flour using your hands or a pastry processor until crumbs are formed. Add the egg and mix until the dough is homogeneous. Knead the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 180°C (350°F). In a large frying pan, heat oil over medium-high heat. Add onion and cook for 5 minutes until soft. Add the chicken breast and cook until the meat loses its raw color. Stir in paprika, corn kernels, and basil, and cook for 1 minute. Season with salt and pepper, then remove from heat.

Roll out the chilled dough into a rectangular shape and cut small circles to fit mini tart molds. Press the dough into the tart molds without stretching it, and punch the bottoms with a fork to prevent bubbling.

Fill the mini tarts with the chicken mixture and garnish with tomato slices. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is heated through. Serve warm or cold, and enjoy these delightful mini chicken tarts as an appetizer or snack!

Hope you will try these Chicken Mini Tarts. If you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you. For more snack ideas check out the full collection of Snack Recipes. For more appetizer ideas check out the full collection of Appetizer Recipes.

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Mini Tarts with Chicken

5 from 1 vote

These Mini Tarts with Chicken are nice and small, delicious and full of flavor and makes a perfect appetizer. You can replace chicken with mushrooms for vegetarian dish. 

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Ingredients

  

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Crust (pate brisee)

• 1/2 cup (110g) butter, cut into chunks
• 2 cups (250g) flour
• 1 egg
• 1/4 tsp (1g) salt

Filling

• 1 tbsp olive oil
• 1 large onion
• 1/2 chicken breast, cut in small pieces
• 1/2 tsp paprika
• salt and freshly ground black pepper, to taste
• fresh basil, chopped
• 3 tbsp frozen corn kernels
• 1 tomato, to garnish

Instructions

 

Prepare the crust.

• Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it.
• Wrap it with plastic and refrigerate for at least 30 minutes.

Prepare the chicken filling.

• Meanwhile, preheat the oven to 180 Celsius (356 F).
• In a large frying pan heat oil over medium high heat. Add onion and cook for 5 minutes until soft. Add chicken breast and cook until the meat has lost its raw color. Stir in paprika, corn kernels and basil, cook for 1 minute. Add salt and pepper and remove from heat.

How to assemble the mini tarts.

• Roll out the dough into a rectangular shape and cut small circles to fit the mini tart molds. Press dough into tart molds without stretching it. Punch the bottoms with a fork.
• Fill mini tarts with chicken mixture, garnish with tomato slices and bake for 25-30 minutes. Serve warm or cold.

Nutrition

Serving: 1 mini tartCalories: 186kcalCarbohydrates: 17.8gProtein: 5.2gFat: 10.4gSaturated Fat: 5.7gCholesterol: 44mgSugar: 0.9g

Calories: 186kcal

Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer, chicken, mini tarts, mini tarts with chicken, pate brisee