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

Home
Recipes
Silky chicken liver parfait tart

Silky chicken liver parfait tart

Good Food team

Save recipe

Serves 6 with leftovers

A challenge

Prep: 30 mins

Cook: 45 mins

plus chilling

A star rating of 4.3 out of 5.4 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sea salt water biscuits

A star rating of 4.8 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

For the thyme pastry

250g plain flour
2 tsp thyme leaves
140g cold butter

cut into cubes
1 egg yolk
1 tbsp milk

For the parfait

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

To serve

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal498
fat35g
saturates20g
carbs34g
sugars2g
fibre1g
protein11g
salt0.47g

low

Method

step 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.
step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now