Start the recipe the night before you plan to serve the tartlets by preparing the tartlet dough and soaking the golden raisins overnight in the sparkling Syrah (recipe below). 

To make the dough, in a large bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, cut the butter into the flour mixture until the butter becomes crumbly. Mix in the egg and milk and stir to fully incorporate the ingredients. Knead the dough until it’s smooth. Shape the dough into a log about 1 1/2 inches in diameter, cover it with plastic wrap and refrigerate overnight. Refrigerate the soaking raisins.

Preheat the oven to 350°F. 

Cut the dough log into 1/2-inch-thick slices and roll them out so that they fit in a mini tart mold. Using your fingers, press the dough into the mold cups and trim the excess dough with a small knife. Place another tart mold on top of the filled one. Bake the shells upside down on a baking sheet until they turn golden brown. Let the shells cool, and then store them in a dry place until it’s time to fill them with the chicken salad.

To prepare the chicken salad, in a large bowl, combine the chicken, celery, onions and apples and mix well. Drain the soaked raisins (reserving the liquid) and add the raisins to the bowl. Sprinkle the curry powder, salt and pepper over the mixture and add the chutney. Toss the ingredients with a large spoon. In a small bowl, stir together the raisin soaking liquid and the mayonnaise. Add to the salad and stir until blended. Refrigerate for at least 4 hours. 
 
To serve, fill each tartlet shell with a spoonful of the chicken salad, topping them with a light dollop of chutney and micro greens.