Empty My Fridge
Marry Me Chicken Heart Tarts, The Ultimate Date Night
Ingredients
- Puff pastry2
- Chicken breast1
- Chili flake · flakes½ tsp
- Garlic · minced½ tbsp
- Oregano1 tsp
- Onion powder¼ tsp
- White wine2 tbsp
- Sun dried tomato⅓ cups
- Heavy cream⅓ cups
- Parmesan cheese · shredded⅓ cups
- Salt1 pinch
- Pepper1 pinch
- Egg2
- Milk1 tbsp
Instructions
- Pan-fry the chicken until golden. Add chilli flakes, garlic, oregano, onion powder and white wine, and simmer for 1 minute until the alcohol has evaporated.
- Stir in the sun-dried tomatoes, cream, parmesan, salt and pepper, and simmer until thick, about 2 minutes. Let it cool completely.
- Lay one puff pastry sheet on parchment paper.
- Lightly press a 3-inch heart cutter into the pastry to mark 4 outlines, without cutting through.
- Place about 2 tbsp of filling in the centre of each outline and brush a little water around it.
- Lay the second sheet on top, press gently around the filling to remove air, then cut through both sheets with a 4-inch heart cutter centred over each mound to seal.
- Prick a steam vent in the centre with a toothpick, brush with egg wash, and bake at 370°F (190°C) for 35-40 minutes, until puffed and golden. Check 20 minutes in.
- Serve warm.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicEggCheeseMilkCreamParmesan cheeseHeavy creamChicken breast
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