Silky chicken liver parfait tart

Silky chicken liver parfait tart

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 45 mins plus chilling

A challenge

Serves 6 with leftovers
If you're not a confident pastry-maker, you can use shop-bought pastry - you'll find it easier to handle and the result will still be delicious

Nutrition and extra info

Nutrition: per serving

  • kcal498
  • fat35g
  • saturates20g
  • carbs34g
  • sugars2g
  • fibre1g
  • protein11g
  • salt0.47g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the thyme pastry

  • 250g plain flour
  • 2 tsp thyme leaves
  • 140g cold butter, cut into cubes

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg yolk
  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the parfait

  • 140g chicken livers
  • 142ml pot double cream
  • 1 egg yolk

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 tsp port
  • 1 small garlic clove
  • 1 shallot, roughly chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • couple of thyme branches

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch of grated nutmeg

To serve

  • 6 tbsp caramelised onion from a jar

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g toasted hazelnuts, cracked

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 3 handfuls small salad leaves
  • 6 tbsp walnut oil or olive oil
  • 2 tsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 figs, quartered

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

Method

  1. At least an hour before you want to make the tart, make the pastry. Tip the flour, thyme, butter and ½ tsp salt into a food processor and pulse to the texture of breadcrumbs. Add the egg yolk and milk and pulse again until it all starts to come together. Tip out and press into a ball of pastry. Wrap, then chill for at least 1 hr. Can be prepared up to 2 days ahead.

  2. On a lightly floured surface, roll the pastry out and line an 11 x 33cm rectangular, fluted tart tin. (The pastry may break up as you work it, so patch over any broken bits.) Keep any excess trimmings. Chill the tart case in the fridge or freezer for 20 mins.

  3. While the tart case is chilling, tip all the ingredients for the parfait into a clean food processor with a generous pinch of salt and a good grinding of pepper. Blitz until the mix is as smooth as it’s going to get, then push through a sieve into a jug and set aside.

  4. Heat oven to 200C/fan 180C/gas 6. Line the tart case with greaseproof paper and baking beans, then bake on a baking tray for 15 mins. Remove from the oven and remove the paper and beans. Check for any small holes or cracks in the pastry and patch up with the reserved trimmings. Place back in the oven for 15 mins, until golden. Remove from the oven and lower the oven to 120C/fan 100C/ gas ½. When the oven has cooled suitably, slide the tart case back into it, then fill as far as you can with the parfait mix. Bake the tart for 20 mins until just set. Leave to cool, trim any untidy edges, then remove from tin.

  5. To serve, cut the tart into 6 slices. Place on plates, then place small blobs of caramelised onions and a scattering of hazelnuts around the tart. Neatly place a few salad leaves around and drizzle everything with oil and vinegar. Arrange 2 fig quarters on top of each slice and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

theabinewell's picture

Was it OK to make the whole thing a day in advance?

Thanks.

guiness's picture
5

Made this for New Years eve and everyone loved it. It smells vile but tastes lovely. It isn't very deep in the tart case but you don't need much as very rich. Will make again. Very simple to make no need to be for it be for the keen cook.

suehildersley's picture
5

Made this for a dinner party starter, was surprised at how easy it was. Looked very cheffy once plated up. I really don't like liver ( altho bizarrely love pate) and haven't cooked with it for years. To me it smelt revolting as it cooked but once it was cool it was ok and it tated lovely.

adc4109's picture

This was a really tasty and impressive starter. Would recommend it at room temperature not chilled and it was easy to make.
Want to impress your guests then try this one.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.