There’s something quietly beautiful about a dish that looks delicate but fills you up with warmth. That’s Tarteletter — small, golden, flaky pastry shells brimming with creamy chicken and asparagus filling. They may look like elegant little party bites, but in Denmark, they are pure comfort — the kind of food that makes you sigh with every bite and maybe even smile at a childhood memory you didn’t know you were missing
It’s the kind of dish that shows up when families gather. On birthdays. On holidays. At church dinners or grandma’s Sunday table. Just have a bite, and you’re at home now — no matter wherever you are.
The Background – A Timeless Danish Table Favourite
Tarteletter goes way back in Danish culinary history, with roots in French pastry traditions and a local Danish love for creamy, hearty fillings. At first, they were made on special occasions only, little tart crusts stuffed with whatever you happened to have around, very often leftover food
However, time told, and a classic recipe was born and went viral: tarteletter med h ns i asparges = tartlets with shredded chicken and white asparagus in a smooth cream sauce. This variant turned into such a common dish that, up until today, it is one of the oldest and popular foods in Denmark
They can still be served in community halls, buffets, Christmas lunches (julefrokost) and family gatherings. They’re elegant, yes — but they’re also comforting, familiar, and wonderfully old-fashioned in the best way.
Ingredients
For the Tarteletter Shells:
- 6–8 ready-made tartlet shells (Danish puff pastry style)
- Put the oven temperature of the oven because you want 180 °C (350°F). Place the bases of the tartlet on a baking dish and bake in the oven (5 to 7 minutes)
Didn’t find them? Use frozen vol-au-vent shells, or bake puff pastry in a muffin tin to make your own.
For the Filling:
- 2 cups cooked chicken, shredded (leftovers work great)
- 1 can white asparagus, chopped (save the liquid!)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup asparagus water from the can (or chicken broth)
- ½ cup whole milk or light cream
- To taste: salt and white pepper
- Nutmeg pinch (optional, with a warming effect)
Are you interested in becoming a vegetarian? Instead of chicken, use mushrooms and peas. Beautifully blends with the same cream base.
Instructions
Step 1: Elevate the temperature of your oven to 180 C (350 °F). Put the tarteletts bases on a baking tray and heat in the oven (5 to 7 min). This helps them to crisp up and get a golden colour
Don’t overbake — just enough to heat and crisp them slightly
Step 2: Next, in a medium-sized saucepan, melt the butter on low heat. Add the flour and stir through carefully over low heat for approximately 1 minute till it forms a soft paste
Step 3: Add the asparagus water and milk ( or cream) gradually, whilst whipping. Continue to whisk until no lumps. Simmer it for around 5- 7 minutes until smooth and a bit thickened
Step 4 : Put in the shredded chicken and small pieces of asparagus in the sauce. Salt, Gray pepper, and a bit of nutmeg ought to be used to season it when using. Have all this cook up and simmer a couple of minutes
Step 5 : Taste it before serving. Add little more cream or broth in case it becomes thick. Slowly add salt or pepper according to your taste
Step 6 : Spoon the warm filling generously into each pastry shell. Don’t be shy — the filling is the soul of this dish
Serving Tips
- Best served warm, straight after assembling
- Often placed on a platter for guests to grab and enjoy — perfect for buffets and brunches
- Sprinkle some fresh parsley on top to give it extra color and fresh touch up
- Serve it with light green salads as well as white wine specially at dinner parties
Precautions
- Don’t fill the shells too early — they’ll get soggy. Always fill just before serving.
- Do not make the sauce watery, make it creamy, this keeps all the contents in the tartlet
- Allow to cool down a bit before filling it in case one is using homemade shells, they might melt the foundation.
Need even more richness? Add some cream or some spoonfulls of creme fraiche into the sauce
Tarteletter are not only beautiful snacks or appetizers from the past diet buffets. They remind me that basic things don t go out of fashion when they are done well with care and love.
More About Tarteletter
They are not loud or daring, but they have that type of silent reassurance that does not wear off. A single taste and you will know why Danes have had them on their tables through generations.
So the next time you need something that is a bit old fashioned, a bit so delicate and that tastes utterly wonderful – go visit Tarteletter. You may even discover a new favorite that feels like it is a part of you since all eternity.
