Silky Chicken Liver Parfait Tart

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com