Deep-filled asparagus & mascarpone tartlets

Deep-filled asparagus & mascarpone tartlets

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(5 ratings)

Prep: 30 mins Cook: 40 mins

Moderately easy

Serves 12
A fresh starter or canapé. A little skill is require, but once mastered you can easily change the fillings to suit the seasons

Nutrition and extra info

Nutrition: per tart

  • kcal316
  • fat25g
  • saturates15g
  • carbs16g
  • sugars2g
  • fibre1g
  • protein8g
  • salt0.48g
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  • 500g block all-butter puff pastry
  • 12 asparagus spear
  • 250g tub mascarpone
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g goat's cheese, crumbled

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  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (8)'s picture

Made these this weekend very tasty but had half of the custard mix left over. I've now frozen this has anyone else used the mix after freezing it?

maggie_thorpe's picture

I've just made these but instead of pastry I lined the muffin tin with Serrano ham. Much lighter, and I think more elegant result and the Serrano ham complements the asparagus beautifully.

It would work just as well with Parma or Procuitto.

zivieva's picture

Tried - it was delicious! Although I only use a half of the suggested ingredients and instead of the muffin tin used the one for Yorkshire puddings. The half of the ingredients was totally enough for 4 tarlets.

janefoy's picture

Make these as a dinner party starter often. they are DEElicious but like all the other comments usually have over half the custard left over. Every time I say I'll half the amounts but then always forget!

finlaew1's picture

Can these be made in advance?

tuscanlucia's picture

lovely taste, but I have to say I too, like Julie's grub, had loads of custuard left, about half. Great taste and very good visually, I used them as starters at a dinner party.

Frantic Flapjack's picture

Light and lovely. Delicious!

juliebolam's picture

These were gorgeous and a big hit with my 2 and 4 year olds. For some reason I had lots of custard left over so will try to make the cases a bit taller next time

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