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Mini Tarts with Chicken

Mini Tarts with Chicken

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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 mins
Cook Time 30 mins
Total Time 1 hr


Crust (pate brisee)

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


  • 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


  • 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.
  • 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.
  • 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.


Serving: 1gCalories: 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