Tartlets with liver mousse
12 servings
35 minutes
Tartlets with liver mousse are a refined dish of European cuisine that combines the tenderness of chicken liver with the airy texture of mousse. Traditionally, this appetizer is prepared in elite restaurants, but now it can be recreated at home. The history of this dish dates back to the era of French cuisine when pâtés and mousses gained recognition among gourmets. Creamy liver with light creamy notes pairs perfectly with crispy tartlets, while fresh herbs and cherry tomatoes add juiciness and brightness. These miniature appetizers will adorn any festive table and make an excellent addition to an aperitif or elegant snack at a reception. The taste is soft, velvety, with a pleasant meaty aftertaste harmoniously complemented by aromatic spices. A wonderful choice for connoisseurs of exquisite snacks!
1
Chop the greens finely.
- Fresh herbs: to taste
2
Fry the onion in vegetable oil.
- Spices: to taste
3
Add the liver. Fry, stirring, for 15-20 minutes. Let it cool.
- Chicken liver: 500 g
4
Place the cooked liver in a blender, add cream, and blend everything. If you don't have a blender, you can pass the liver through a meat grinder, then add cream and mix.
- Cream 25% fat: 150 ml
5
Add herbs to the liver, season with salt and pepper, and mix.
- Fresh herbs: to taste
- Spices: to taste
6
Cut the cherry and eggs in half.
- Quail egg: 10 pieces
- Cherry tomatoes: 10 pieces
7
Place the liver mousse in the tartlets (using a culinary syringe or spoon).
- Chicken liver: 500 g
8
It is preferable to use small tartlets. Instead of cherry tomatoes, you can use regular tomatoes cut into small pieces, and instead of quail eggs, you can use chicken eggs.
- Tartlet shells: 20 pieces
