Foie Gras Jewels

D'Artagnan chef bio | Yield: makes at least 2 dozen bite-sized tarts
For this recipe, fill pre-made puff pastry cups with mousse of foie gras and top with colorful wine gelees. Use just one type of wine for a quicker canape.
Foie Gras with Wine Jelly Tarts Recipe | D’Artagnan



  1. Preheat oven to 400 degrees F.
  2. Using a 2” cutter, cut out 24 rounds of puff pastry and place 2” apart on a parchment-lined sheet pan. Using 1” cutter (a jumbo pastry tip works well for this) score the center of each round without cutting all the way through.
  3. Bake pastry until puffed and golden, about 20 minutes. Cool completely. Using a paring knife, trace around the scored center of each pastry then press the center in and shake out the excess pastry, creating a vol-au-vent. (Vol-au-vents can be made a day ahead of time, if needed.)
  4. Remove the foie gras mousse from the refrigerator to temper. Load mousse into a pastry bag fitted with a ½” plain tip.
  5. Pipe a portion of mousse into the center of each vol-au-vent. Top with wine gelée. Serve.