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Marry Me Chicken Hearts Tarts Recipe

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3.8 from 84 reviews

These Marry Me Chicken Hearts Tarts are a delightful savory treat featuring tender chicken breast simmered in a creamy, sun-dried tomato and Parmesan sauce, enclosed in flaky butter puff pastry shaped into adorable hearts. Perfect for a special appetizer or light meal, these tarts combine rich flavors with an impressive presentation.

Ingredients

Pastry

  • 2 sheets Butter Puff Pastry (thawed, but kept cold, approx 18 oz / 510g, 12.5″ x 10″ / 32cm x 25cm)

Filling

  • 1 Chicken Breast (diced into ½ inch cubes, approx 12 oz / 350g)
  • ½ tsp Chilli flakes
  • ½ tbsp Garlic, minced
  • 1 tsp Oregano
  • ¼ tsp Onion powder
  • 2 tbsp White wine
  • ⅓ cup Sun-dried tomatoes, chopped
  • ⅓ cup Heavy cream
  • ⅓ cup Parmesan cheese, shredded
  • 1 pinch Salt
  • 1 pinch Pepper

Egg Wash

  • 2 Egg yolks
  • 1 tbsp Milk

Instructions

  1. Cook Chicken: Pan fry the diced chicken breast in a skillet over medium heat until golden brown. Add chilli flakes, minced garlic, oregano, onion powder, and white wine. Simmer for 1 minute to let the alcohol evaporate, infusing the chicken with flavor.
  2. Prepare Filling Sauce: Stir in chopped sun-dried tomatoes, heavy cream, Parmesan cheese, salt, and pepper. Continue simmering the mixture for about 2 minutes or until thickened. Remove from heat and allow the filling to cool completely to prevent the puff pastry from melting during assembly.
  3. Prepare Pastry Base: Lay one sheet of butter puff pastry on parchment paper on a flat surface.
  4. Mark Heart Outlines: Lightly press a 3-inch heart-shaped cutter onto the top of the pastry sheet to make four outlines, being careful not to cut through the dough. These marks serve as guides for placing the filling.
  5. Add Filling: Place approximately 2 tablespoons of cooled chicken filling in the center of each heart outline. Brush a little water around each mound of filling to help seal the pastry layers.
  6. Seal the Tarts: Place the second puff pastry sheet over the first. Gently press down around each filling mound to remove air pockets. Use a larger 4-inch heart cutter to cut firmly through both sheets, creating sealed heart-shaped pockets. Repeat for all four.
  7. Vent and Egg Wash: Using a toothpick, prick a small steam vent at the center of each tart. Brush each with an egg wash made from the egg yolks and milk to encourage golden browning during baking.
  8. Bake: Bake the tarts in a preheated oven at 370°F (190°C) for 35 to 40 minutes, or until puffed and golden brown. Check at 20 minutes to monitor progress as ovens and pastry thickness vary.
  9. Serve: Serve the warm heart-shaped tarts with sour cream and chilli sauce for dipping, making a perfect appetizer or light entrée.

Notes

  • Ensure the filling is completely cooled before assembling to prevent the puff pastry from melting and becoming soggy.
  • Use cold puff pastry sheets to achieve maximum flakiness and rise during baking.
  • Adjust chilli flakes according to your preferred spice level.
  • For a dairy-free version, substitute heavy cream and Parmesan with suitable alternatives, but note the change in flavor and texture.
  • The sealed heart shapes can be made a day ahead and refrigerated; bake fresh before serving for best results.

Find it online: https://justsosavory.com/marry-me-chicken-hearts-tarts-recipe/