Lavender Chicken Tarts

These bite-sized tarts, made with purple sweet potato, are the perfect vehicle for chicken that has been marinated in a sweet lavender sauce! A fun, delectable way to dress up your chicken dish!

Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 15 tarts
Author Alyssa Reaves


Lavender Chicken

  • 1/3 cup balsamic vinegar
  • 1/4 cup + 1 Tablespoon honey
  • 1 shallot, chopped
  • 1 Tablespoon culinary-grade lavender (available at most health food stores in bulk section or online)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1 pound chicken breasts


  • 1 1/2 cups peeled, cooked and cooled purple sweet potato
  • 3/4 cup cassava flour
  • 1 teaspoon lavender (optional, but recommended - will increase lavender flavor!)
  • 1/2 teaspoon sea salt
  • 3 Tablespoon coconut milk
  • 1 or more Tablespoon solid cooking fat


Lavender Chicken

  1. Using either a mortar and pestle or back of spoon, mash lavender until fragrant.

  2. Add all ingredients (balsamic vinegar, honey, chopped shallot, lavender, thyme and salt to plastic bag or bowl. Add chicken, making sure marinade coats all sides of the chicken. Cover and place in fridge, up to several hours, to marinate. (**IMPORTANT NOTE: If making recipe in its entirety today, make your tarts while chicken marinates. See below)  

  3. After 1-2 hours, remove from fridge and place chicken and marinade in IP. Add 1 cup bone broth. Close lid and set to pressure cook for 15 minutes. When finished, use either quick release or allow to release on own (either way is fine). 

  4. Remove chicken to bowl. Strain liquid into a small saucepan. Bring to boil, then reduce to simmer and add 1 teaspoon arrowroot powder. Whisk until dissolved. Continue to simmer until reduced by half and thickened, 15-20 minutes. 

  5. While sauce is thickening, shred chicken with two forks. When sauce has thickened, pour back over chicken and stir to combine.

Tart Shells

  1. While chicken is marinating, make tarts. Preheat oven to 375.

  2. If using lavender, mash with mortar and pestle or back of spoon to release fragrance. 

  3. In medium bowl, mash purple sweet potato until no lumps remain. Add flour, lavender and sea salt. Work together using a fork until well combined. Add coconut milk and mix again with fork. 

  4. Make 15 1 ounce portion sizes of dough. Shape into rectangles. 

  5. Place on parchment-lined baking pan or silicone mat. Spread fat across all tarts by placing a little dollop in the center of each. 

  6. Bake at 375 degrees for 20-25 minutes, till lightly browned along edges and firm in center.


  1. Place a small amount of the lavender chicken in each tart. Serve immediately. (**If not serving right away, keep chicken and tarts separate. 15 minutes before serving, remove from fridge, assemble, and warm in preheated oven for ~10 minutes until warm!  

  2. Refrigerated, chicken and tarts will keep for several days. Freeze for longer term storage!

Recipe Notes

Note: The prep time includes 60 minutes for the chicken to marinate. While it is marinating, you will have enough time to prepare and cook the dough. You can always let the chicken marinate longer. You can also pre-cook the chicken a day or two ahead, or pre-make the dough! This recipe is flexible in that way.