Deep-filled asparagus & mascarpone tartlets

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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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.

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

Latest comments and suggestions

• Julie's grub

  11 May 2008

  Julie's grub rated and commented on this recipe

  

  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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• Frantic Flapjack

  27 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  Light and lovely. Delicious!

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• tuscanlucia

  02 July 2008

  tuscanlucia rated and commented on this recipe

  

  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.

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• Coffeebean

  07 September 2008

  Coffeebean commented on this recipe

  Can these be made in advance?

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• JuicyJoycie

  03 May 2009

  JuicyJoycie commented on this recipe

  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!

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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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Difficulty and servings

Serves 12

Preparation 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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