Deep-filled asparagus & mascarpone tartlets
A fresh starter or canapé. A little skill is require, but once mastered you can easily change the fillings to suit the seasons
3
ratings
Difficulty and servings
Serves 12
Preperation and cooking times
Prep 30 mins
Cook 40 mins
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface and cut into 12 pieces, roughly 8cm square. Use each piece to line the holes of a 12-hole muffin tin and use a ball of trimmings to press the pastry right down into the corners.
- Press a large piece of foil over the tin and down into the holes, then fill each with baking beans. Bake for 15 mins until puffed up and golden, then remove the foil and cook for 10 mins more. Don't worry if the pastry puffs right up.
- Meanwhile, trim the asparagus and separate the stalks from the tips. Bring a large pan of water to the boil, cook the stalks for 6 mins, then fish them out and place in a bowl of iced water. When cold, drain them again. Cook the tips separately for 3 mins, then place in the iced water. Put the stalks, mascarpone and eggs into a small bowl, season generously with salt and pepper, then use a hand blender to blitz everything to a frothy green custard.
- Use a spoon to push the pastry back down into the holes and fill each with the custard. Drop an asparagus tip into each, then crumble over the goat's cheese. Return the tarts to the oven for 10-15 mins until the custard has puffed up and set. Leave to cool before removing from the tins.
Why not try...
Blanch asparagus in boiling water, then whizz it in a food processor with some hot chicken stock. Season to taste. Strain and reheat the soup, or serve it cold with a few ice cubes floating in it.
Per tart
316 kcalories, protein 8g, carbohydrate 16g, fat 25 g, saturated fat 15g, fibre 1g, salt 0.48 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/5923/
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Ingredients
- 500g block all-butter puff pastry
- 12 asparagus spears
- 250g tub mascarpone
- 4 eggs
- 100g goat's cheese , crumbled
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Leave the stress behind and make these mini bites the day before your party. A great canapé to impress guests
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Difficulty and servings
Serves 12
Preperation and cooking times
Prep 30 mins
Cook 40 mins
Ingredients
- 500g block all-butter puff pastry
- 12 asparagus spears
- 250g tub mascarpone
- 4 eggs
- 100g goat's cheese , crumbled
Per tart
316 kcalories, protein 8g, carbohydrate 16g, fat 25 g, saturated fat 15g, fibre 1g, salt 0.48 g
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11 May 2008
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27 May 2008
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02 July 2008
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07 September 2008
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