Easy Chicken Tart

It’s been a while since I posted something here, hasn’t it? Please, forgive me! I have to confess (and you’ve noticed already) that I’m not really good at keeping the regularity of the posts. Work and other daily things make me leave the blog for later and when I realize it’s been more than a month since the last post. I need to change that… and I promise I will try harder to do so ­čśë

To try to redeem myself I picked this recipe… a typical savoury Brazilian tart, which is very versatile, easy and delicious. There is no need to make a crust here. You simply make a batter using a blender and you’re done and the filling can be anything you like. This one I made with chicken, sweetcorn and roasted peppers, but you could use tuna, ham and cheese, mince meat or vegetables. You choose. It is perfect to take to a picnic, for the kid’s lunch boxes or even for your work lunch with a side salad.

Easy Chicken Tart



  • 3 eggs
  • 1 cup sunflower oil
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 pinch salt
  • 2 tbsp parmesan cheese (optional)


  • 500g chicken breast, cooked and shredded
  • 1 tbsp vegetable oil or olive oil
  • 1 onion chopped
  • 1 can sweet corn
  • 1/2 jar roasted peppers
  • 100g cream cheese


  1. Preheat oven to 180˚C.
  2. Prepare the filling first. Heat the oil in a frying pan and add the onions. Saute├ę until it starts to become translucent. Add the chicken, which is already cooked and shredded. Season with sal, pepper, paprika or however you like. Add the sweet corn and peppers. Cook for about 5 minutes. Remove from the heat and reserve.
  3. For the batter, beat the eggs, oil and milk in a blender. Add the flour slowly until you have a smooth batter. Add the baking powder, salt and parmesan cheese (if using) and beat a little more until all combined.
  4. Grease a baking tin or a pyrex (approximately 23 x 30cm) with batter and sprinkle flour all over it. Pour half of the batter into the tin, spread the filling and add small portions of cream cheese all over it. Cover with the other half of the batter.
  5. Bake for about 30 minutes or until it is baked and lightly golden brown on top. Remove from the oven and let it cool a little before cutting into squares and serve.

Yield: 20 medium squares


Fruit Tart

The first attempt on making this tart (over a year ago I have to confess), it wasn’t very successful. The recipe asked to leave the crust in the oven for too long and it was too brown for my taste. I tried to freeze the crust and bake without the weights, but if you want my advice, use the weights. It guarantees that the crust won’t shrink and it won’t puff. You can use store bought shortcrust as well. I didn’t because this time I wanted to make everything from scratch. So here are the things I learned from this experience: (1) use very cold butter when making the crust, (2) roll the crust rather than pressing on the tin with your hand, (3) use the pie weights to blind bake the crust.

I’ve made this tart so many times now and I’m sure when you try, it will be one of your favorites as well. Use any seasonal fruit you have available… it’s very versatile ­čÖé

Fruit Tart

Adapted from Joy of Baking and Smitten Kitchen



  • 1 1/2 cups (195 g) all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup (113 g) very cold (or frozen) unsalted butter, cut into small pieces
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, lightly beaten

Apricot Glaze (optional)

  • 3 tbsp apricot jam or preserve
  • 1 tsp water (or more if needed)


  • 1 cup lemon curd (recipe here) or pastry cream
  • 3 cups fruit (raspberries, blackberries, strawberries, blueberries or any other fruit you like)


  1. To make the crust, pulse flour, sugar and salt together in a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. You can also do it by hand, just mixing everything with the tip of your fingers until you have the consistency of bread crumbs. Slightly beat the egg, add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses until the dough changes its consistency, trying to come together as a big lump. Shape the dough into a disc, wrap in cling film and leave to rest in the fridge for at least 30 (or until firm) before rolling.
  2. Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round. Turn dough into the tart pan and peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze the crust for at least 30 minutes, preferably longer, before baking.
  3. Preheat oven to 190C/170C gas and place rack in center of oven. Line the tart with foil, shine side down greased with butter, and fill it with the pie weights or dried beans. Bake for about 20 minutes, removing foil after 15 mins, until dry and lightly golden. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
  4. Heat the apricot jam and water in the microwave until liquid (melted). Strain the jam through a fine strainer to remove any fruit lumps. Brush the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes).
  5. Spread the lemon curd (or pastry cream if using) onto the bottom of the tart shell. Place fruit randomly on top and try to cover all the cream at the bottom.
  6. Rewarm the glaze, if using, and gently brush the fruits to make them shiny.
  7. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Yields: 6 to 8 servings

Pear and Almond Tart

I was just waiting for the pear production from our tree to begin to make this pie. The combination of pears with this almond cream is simply delicious.

The only thing I changed is that┬áthe suggested time┬áin the oven, which was too much┬áin my opinion.┬áThe crust was too dark for my taste, and I tried to keep an eye on it. It could also┬ábe something with my oven, which is not┬áthe most┬áprecise.┬áSo I┬áput the time┬áI┬áthink it should be┬áand you pay attention to your tart. Nevertheless, until I make this tart again, let’s stay with these pictures ┬á=)

Almond and Pear Tart

Adapted from┬áBon App├ętit Magazine



  • 4 cups water
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)


  • 1/2 cup powdered sugar
  • 1/4 cup blanched slivered almonds
  • 1/4 teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour

Almond Filling

  • 2/3 cup blanched slivered almonds
  • 1 tablespoon all purpose flour
  • 7 tablespoons sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 large egg
  • Powdered sugar (optional)

For pears:
Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)

For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)

For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)

Position rack in center of oven and preheat to 190┬░C/375┬░F. Roll out chilled dough on floured sheet of parchment paper to 30cm round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 23cm diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 175┬░C/350┬░F.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Yield: 8 servings