Silky Chicken Liver Parfait Tart

It's easy and totally delicious to turn the luxuriously silky chicken liver parfait into a beautiful tart served with some greens dressed with olive oil and balsamic vinegar, toasted hazelnuts and sweet ripe figs. I used keto pork rind crust, but you can use regular pastry or even a store-bought crust for the recipe. If you are making keto crust, add 1-2 teaspoons of fresh thyme leaves to the mixture. Instead of macadamia nuts, walnuts, pecans or hazelnuts can be used to make the crust. A side not on prepping the chicken liver. There are sinew and greenish bits on the chicken livers, you will have to remove and discard them before cooking as they will make the parfait taste bitter if left on and the tart will be ruined.

	To Serve
https://www.bbcgoodfood.com/recipes/silky-chicken-liver-parfait-tart 1x350 g Keto pastry crust or regular crust 150 g Chicken livers, trimmed 142 ml Heavy cream 1 Egg yolk 1 1/2 tbsp Brandy 1 Small garlic clove 1 Shallot, roughly chopped 2 Thyme sprigs A large pinch of grated nutmeg Sea salt and black pepper	1 tsp Pink peppercorns, optional 50 g Hazelnuts, toasted and roughly chopped 100 g Mâche or other salad leaves 1 Small red onion, peeled and sliced 6 tbsp Extra-virgin olive oil 2 tsp Balsamic vinegar 3 Figs, quartered

Preheat the oven to 180C/350F. Lightly butter a 36cm / 14inch rectangular tart pan with a removable bottom. Prepare the pork rind crust and press into the sides and the bottom of the prepared tart pan. Chill for 30 minutes.
Line the pastry case with crumpled baking paper and fill with pastry weights or some dried beans. Blind bake for 15 minutes, then take out the beans and paper and cook for another 5 minutes or until the pastry looks dry and golden.
While the crust bakes, tip all the ingredients for the parfait filling into a clean food processor with a generous pinch of salt and a good grinding of pepper. Blitz until the mix is smooth. Push the mixture through a sieve into a jug if you want a very smooth filling.
Remove the crust from the oven and lower the oven to 120C/ 250F. Carefully pour the filling into the crust. Bake the tart for 20 mins until just set. Remove and set aside to cool.
Sprinkle the tart with the pink peppercorns if using. Serve the tart with salad drizzled with olive oil and vinegar, chopped hazelnuts and arrange 2-3 fig quarters on top of each slice and enjoy.

21 comments:

DEZMOND 17/9/24 13:36: You decorated it lovely with that gorgeous rectangular shape.
Tom 17/9/24 14:07: ...for some reason liver doesn't sound appealing to me.
Jeff the Chef 17/9/24 14:37: This would be incredible for a party! Thanks!
foodtravelandwine 17/9/24 14:41: This is made to perfection!....I don't eat liver anymore, but it looks so good!!.......Abrazotes, Marcela
speedy70 17/9/24 15:22: Ottima e bellissima!!!
Brian's Home Blog 17/9/24 15:56: That does look good and I do like chicken liver sometimes.
JoAnna 17/9/24 16:06: Wow! looks great!
Mbul Kecil 17/9/24 16:55: I usually cook chicken liver as fried chicken liver. You can cook them as pastry....For me, it's brilliant...Thanks for your recipe Angie...
Anonymous 17/9/24 17:23: Very beautiful.
www.rsrue.blogspot.com
Bill 17/9/24 18:05: I never had chicken liver and will pass on this.
eileeninmd 17/9/24 19:25: Hello,
Looks pretty, I am sure it is tasty too.
Take care, enjoy your day!
LoveT. 17/9/24 21:33: You are a culinary artist. Your dish today looks delicious and very appetizing.
My name is Erika. 17/9/24 23:40: Hmm. I'm not sure about using chicken livers. Liver has a weird texture to me.
roentare 18/9/24 00:08: That is something I would love to eat
J.P. Alexander 18/9/24 01:21: Parece muy rico. Te mando un beso.
Margaret D 18/9/24 06:27: It looks good but I'm not sure if I would eat it.
DeniseinVA 18/9/24 10:04: Beautifully presented as always, very appealing to look at. Thank you Angie:)
Federica Simoni 18/9/24 10:22: che bella e buonissima!!
David M. Gascoigne, 18/9/24 11:19: There was a time when chicken liver was a great favourite. I have no doubt I would enjoy this wonderful creation.
Anonymous 19/9/24 05:55: What a lovely dish to serve as a starter. Luckily the livers we get here are cleaned.
Tandy | Lavender and Lime https://tandysinclair.com
Cocoa and Lavender 22/9/24 20:39: Thank you for this. We had something similar in Tours (Loire Valley) and I have been really keen on recreating it. It was a nut crust with silky foie gras but I think chicken livers is perfect. Bookmarking for our next dinner party.