Silky Chicken Liver Parfait Tart

Name: Silky Chicken Liver Parfait Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 6 with leftovers
Cuisine: french
Ingredients: 250g plain flour; 2 tsp thyme leaves; 140g cold butter cut into cubes; 1 egg yolk; 1 tbsp milk; 140g chicken livers; 142ml pot double cream; 1 egg yolk; 1 tbsp brandy; 2 tsp port; 1 small garlic clove; 1 shallot roughly chopped; couple of thyme branches; pinch of grated nutmeg; 6 tbsp caramelised onion from a jar; 50g toasted hazelnuts cracked; 3 handfuls small salad leaves; 6 tbsp walnut oil or olive oil; 2 tsp balsamic vinegar; 3 figs quartered

4.25 (4)

⏱ 75 mins 🍽 Serves 6 with leftovers 🌶 french ✅ A challenge 🏷 Canapes

This sophisticated French tart features a homemade thyme pastry case filled with a silky-smooth chicken liver parfait. The rich filling is flavoured with brandy, port and nutmeg. After baking, the tart is served in slices, accompanied by caramelised onions, cracked hazelnuts, fresh fig quarters and a small salad dressed with walnut oil and balsamic vinegar. It makes an impressive starter or canapé for a special occasion. The pastry can be prepared up to two days in advance for convenience.

Ingredients

250g plain flour
2 tsp thyme leaves
140g cold butter cut into cubes
1 egg yolk
1 tbsp milk
140g chicken livers
142ml pot double cream
1 egg yolk
1 tbsp brandy
2 tsp port
1 small garlic clove
1 shallot roughly chopped
couple of thyme branches
pinch of grated nutmeg
6 tbsp caramelised onion from a jar
50g toasted hazelnuts cracked
3 handfuls small salad leaves
6 tbsp walnut oil or olive oil
2 tsp balsamic vinegar
3 figs quartered

Method

Begin by preparing the pastry at least an hour in advance. Place the flour, thyme leaves, butter cubes and ½ tsp salt into a food processor and pulse until the mixture resembles breadcrumbs. Incorporate the egg yolk and milk, pulsing once more until the dough begins to clump together. Turn the mixture out, press it into a ball, wrap it and chill for a minimum of 1 hr. This can be done up to 2 days ahead.
Roll the chilled pastry out on a floured surface and use it to line an 11 x 33cm fluted rectangular tart tin. If the pastry cracks, simply patch any gaps. Set aside any leftover pastry trimmings. Place the lined tin in the fridge or freezer to chill for 20 mins.
While the tart case chills, make the parfait filling. Combine the chicken livers, double cream, the second egg yolk, brandy, port, garlic clove, chopped shallot, thyme branches, nutmeg, a generous pinch of salt and pepper in a clean food processor. Blitz the mixture until very smooth, then pass it through a sieve into a jug.
Preheat the oven to 200C/fan 180C/gas 6. Line the chilled tart case with greaseproof paper and fill with baking beans. Bake it on a tray for 15 mins. Take it out, remove the paper and beans, and inspect for holes. Patch any cracks with the reserved pastry trimmings. Return the case to the oven for another 15 mins until golden. Remove it and reduce the oven temperature to 120C/fan 100C/ gas ½. Once the oven has cooled, slide the tart case back in and carefully pour in the parfait mixture. Bake for 20 mins until just set. Allow to cool, trim the edges and remove from the tin.
For serving, slice the tart into 6 portions. Position each slice on a plate. Add small spoonfuls of caramelised onion and a sprinkle of cracked hazelnuts around it. Arrange a few small salad leaves neatly beside the tart. Drizzle walnut oil and balsamic vinegar over everything. Finish by placing 2 fig quarters on top of each tart slice before serving.

Nutrition (per serving)

Calories498 kcal

Fat35 g

Saturates20 g

Carbs34 g

Sugars2 g

Fibre1 g

Protein11 g

Sodium188 mg

Recipe details

Skill levelA challenge

CategoryCanapes

Cuisinefrench