Kanaa ja parsaa

Danish tartlets with chicken and asparagus are a classic of Danish cuisine that can be served at the starter, main or buffet table.

They are easy to make and have very few ingredients. Here you can find my favorite recipe for a Danish tartlet with chicken and white asparagus.

20 minutes

20 minutes

total time:
40 minutes

A nice and simple recipe that makes about 15 pieces.

Serve at the starter, main or buffet table. You can freely decorate the surface with fresh parsley to get a particularly beautiful and festive look.


  • 500 grams of chicken fillet

  • 400 grams of fresh white asparagus

  • 1.5 liters of water

  • 2 cubes of chicken stock

  • 2 dl of milk

  • 75 grams of butter

  • 5 tablespoons of wheat flour

  • 0.5 tsp of salt

  • 1 pinch of white pepper

  • 15 Danish tartlet shells



  1. Boil water in a pot. Add the chicken stock and stir until dissolved.
  2. Add the chicken and cook for about 20 minutes. After half the time, add the asparagus and cook together.
  3. Remove the chicken and asparagus from the water and cut into small cubes (save 3.5 dl of broth).
  4. Preheat the oven according to the instructions on the tartlet shell package.
  5. Heat a pan with butter.
  6. When the butter melts, add the all-purpose flour and beat well so that there are no lumps.
  7. Add milk and 3.5 dl of broth in which the chicken and asparagus were cooked.
  8. Season with salt and white pepper. Let it boil for a few minutes.
  9. Add asparagus and chicken. Toss with the sauce until everything is hot.
  10. Place the tartlet shells bottom side up on baking paper.
  11. Bake on the middle shelf of the oven (check package instructions, temperature and time for tartlet shells).
  12. Remove and fill immediately with the hot chicken and asparagus filling.
  13. Serve immediately garnished with parsley.

step by step instructions

1. Boil water in a container. Add the chicken stock and stir until dissolved.

Add the chicken and cook for 20 minutes. After 10 minutes, add the asparagus to it and cook together.

Remove the broth and cut into small pieces. Save 3.5 dl of broth.

2. Melt the butter in a saucepan. Add the flour and beat well. Add milk, 3.5 dl stock, salt and white pepper. Let it boil for a few minutes.

Add the chicken and asparagus pieces. Mix with the sauce.


3. Place the tartlet balls face down on the baking paper.

Bake in the middle of the oven according to the instructions on the package.

tartlet crust

4. Remove and fill with chicken and asparagus filling. Garnish with fresh parsley and serve immediately.

danish tartlet

More tartlet with chicken and asparagus

Tartlet with chicken and asparagus is a classic Danish dish. In Danish, the food is called “tartelettes in chicken asparagus”.

Traditionally, chicken is used instead of chicken, as are fresh white asparagus and Danish tartlet shells.

These are usually served as an appetizer or at a buffet table, but they can also be served as a main course with other dishes.

Where do you buy Danish tartlet shells?

Check at a slightly larger grocery store to see if tartlet shells are sold. I bought “Lukas Tartellator” from the brand “Karen Wolfe”.

How do you store leftover Danish tartlets?

Once you have heated and filled the shells, they are eaten immediately.

If you are not sure that everything will be eaten, do not fill the shells with the chicken and asparagus filling. Make this when it’s time to eat, it’s quick to heat up and fill the shells.

Store the unused tartlet balls in a dry and cool place (at room temperature) and store the remaining fillings in an airtight jar in the refrigerator.

Eat 1-2 a day.

danish tartlet

Have you tried my recipe? Please leave a comment!

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