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Poached chicken salad tarts
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your high tea with adorable salad tarts.
Ingredients:
  • 24 slices white bread
  • 60ml (1/4 cup) olive oil
  • 1 clove garlic, crushed
  • 500ml (2 cups) verjuice (see note) or white wine
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 chicken breasts
  • 80g (1/3 cup) sour cream
  • 40.40 gm pouring cream
  • 23.40 gm wholegrain mustard
  • 1 eschalot, finely chopped
  • 40.00 ml finely chopped basil
  • 31.50 gm lemon juice
  • 25g (1/4 cup) walnuts, roasted, finely chopped
  • 1 stalk celery, finely chopped
  • 125.00 ml baby salad leaves (mesclun)
  • 250.00 ml watercress sprigs
Instructions:
  • Preheat oven to 190C. Make the tart cases by flattening bread with a rolling pin and cutting out 24 rounds with a 7cm pastry cutter. Mix 60ml (1/4 cup) oil and garlic in a bowl, then grease trays with it. Press bread rounds into trays with your hands and use a small glass to firmly shape them. Brush with remaining oil mixture and bake for 20 minutes until golden. Allow to cool.
  • Poach the chicken in a flavorful mixture of verjuice, bay leaf, peppercorns, and water until cooked through, about 12 minutes. Remove and shred the chicken once cooled.
  • In a bowl, mix creams, mustard, eschalot, basil, and lemon juice. Season with salt and pepper. Add walnuts, celery, salad leaves, and chicken, then toss gently to combine. Fill tart cases with chicken salad and garnish with watercress before serving.

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