Tarteletter

Name: Tarteletter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 8 puff pastry vol-au-vent shells; 300g cooked chicken breast, diced; 200g asparagus, trimmed and cut into 2cm pieces; 3 tbsp butter; 3 tbsp flour; 400ml chicken broth; 100ml heavy cream; 1 tsp lemon juice; Salt, white pepper, pinch of nutmeg

Tarteletter (tar-teh-LET-uh)

Puff Pastry Shells with Filling

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 406 kcal

Crisp, golden puff pastry shells filled with a creamy ragout of chicken and asparagus in a velvety white sauce.

Nutrition & Info

Protein 22.0g

Carbs 30.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking sheet saucepan rolling pin

Presentation Guide

Vessel: serving platter

Garnishes: fresh parsley, lemon zest

Accompaniments: green salad

Ingredients

8 puff pastry vol-au-vent shells
300g cooked chicken breast, diced
200g asparagus, trimmed and cut into 2cm pieces
3 tbsp butter
3 tbsp flour
400ml chicken broth
100ml heavy cream
1 tsp lemon juice
Salt, white pepper, pinch of nutmeg

Instructions

1
Bake puff pastry shells according to package directions until golden and puffed.
2
Blanch asparagus in boiling salted water 2-3 min, drain and set aside.
3
Melt butter, whisk in flour, cook 2 min without browning.
4
Gradually add chicken broth, whisking until smooth. Simmer 5 min.
5
Add cream, lemon juice, nutmeg, salt, and white pepper. Stir in chicken and asparagus.
6
Fill baked pastry shells with the hot ragout. Serve immediately.

💡

Did You Know?

Tarteletter are so popular for Danish celebrations that bakeries sell over 10 million pastry shells during Easter and Christmas seasons.

Chef's Notes

Equipment Tips

baking sheet
saucepan
rolling pin

Garnishing

fresh parsley, lemon zest

Accompaniments

green salad

The Story Behind Tarteletter

Tarteletter arrived in Denmark from French vol-au-vent cuisine in the 19th century. Danes made it their own with the chicken-and-asparagus filling in creamy white sauce. It became a fixture of the Danish "cold table" (det kolde bord) and remains a must-have at Easter, confirmations, and Sunday lunches.

🕐 Traditionally enjoyed sunday lunch or celebration 📜 Origins: 19th century

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