Mary Berry Smoked Chicken Tart Recipe

Mary Berry’s Smoked Chicken Tart is a sophisticated, savory bake featuring tender chicken strips and vibrant spinach nestled in a rich crème fraîche custard. Ideally the pastry should be blind-baked until crisp to prevent the base from becoming soft once the creamy filling is added.

Mary Berry Smoked Chicken Tart Recipe Ingredients

• 8 oz (250g) ready-made shortcrust pastry
• ½ oz (15g) butter
• ½ small onion, finely chopped
• 2 oz (60g) mushrooms, thinly sliced
• 2 oz (60g) baby spinach, washed
• 7 fl oz (200ml) full-fat crème fraîche
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 3 oz (90g) cooked smoked chicken, sliced into thin strips
• 1 oz (30g) Cheddar cheese, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Smoked Chicken Tart Recipe

1. Blind Bake the Pastry: Preheat your oven to $220^{circ}C$ ($200^{circ}C$ fan/Gas 7). Roll out the pastry and use it to line a 7-inch ($18~cm$) flan dish or tin. Prick the bottom with a fork, line with foil or parchment paper, and fill with baking beans. Place on a heated baking tray and bake for 15 minutes, removing the foil and beans for the final 5 minutes. Remove from the oven and turn the temperature down to $180^{circ}C$ ($160^{circ}C$ fan/Gas 4).
2. Sauté the Vegetables: Melt the butter in a frying pan. Add the onion, cover, and cook gently over low heat for 10–15 minutes until very soft. Remove the lid, increase the heat, add the mushrooms, and cook for 1–2 minutes. Add the spinach and cook just until wilted. Season with salt and pepper, then set aside to cool.
3. Prepare the Filling: In a medium bowl, whisk together the crème fraîche, eggs, and chopped parsley. Season well with salt and black pepper.
4. Assemble the Tart: Combine the sliced smoked chicken with the cooled spinach and mushroom mixture. Spread this evenly over the bottom of the baked pastry base. Sprinkle the grated Cheddar cheese over the top.
5. Final Bake: Carefully pour the egg and crème fraîche mixture over the chicken and vegetables. Bake for 25–30 minutes until the filling is golden brown, slightly puffed, and set in the center.
6. Serve: Remove from the oven and allow to rest for a few minutes. Serve warm.

Recipe Tips

• Prevent Shrinkage: When lining the tin, leave a small amount of pastry overhanging the edge. You can trim it with a sharp knife after blind baking for a perfectly neat, professional finish.
• Temperature Control: It is vital to reduce the oven temperature after the pastry is baked. If the oven is too hot during the second bake, the crème fraîche custard may curdle or rise too quickly and then collapse.
• Cool the Veggies: Ensure the spinach and onion mixture is cool before adding it to the tart. If it’s too hot, it will start cooking the eggs prematurely and may make the pastry soggy.
• Smoked Chicken Quality: Use a high-quality smoked chicken breast. The smoke flavor is the primary seasoning for this dish, so a well-smoked bird makes a significant difference.

What To Serve With Mary Berry Smoked Chicken Tart

Tart side dishes are fresh additions frequently served at light lunches and spring picnics. Ideally the green salad should be tossed in a zesty lemon dressing to cut through the richness of the crème fraîche and smoked meat.

• A crisp garden salad with cucumber and radishes
• New potatoes boiled with a sprig of mint and butter
• A platter of Mary Berry Chèvre Croûtes
• Chilled white wine, such as a dry Chardonnay or Sauvignon Blanc

How To Store Mary Berry Smoked Chicken Tart

• Refrigerate: Once cooled, store the tart in an airtight container in the fridge for up to 2 days.
• Reheat: To maintain the crispness of the pastry, reheat slices in the oven at $160^{circ}C$ for 10 minutes. Avoid the microwave, as it will make the shortcrust soft and doughy.
• Freeze: This tart can be frozen for up to 1 month. Wrap tightly in foil and thaw in the refrigerator overnight before reheating.

Mary Berry Smoked Chicken Tart Nutrition Facts

• Calories: ~290 kcal (per serving)
• Carbohydrates: 18g
• Protein: 14g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated based on 6 servings.

FAQs