Deep-filled asparagus & mascarpone tartlets

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

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Method

  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.
Try

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, sugar 2g, salt 0.48 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • Binder photo Julie's grub

    11 May 2008

    Julie's grub rated and commented on this recipe

    4 stars

    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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  • Binder photo Frantic Flapjack

    27 May 2008

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Light and lovely. Delicious!

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  • Binder photo tuscanlucia

    02 July 2008

    tuscanlucia rated and commented on this recipe

    5 stars

    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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  • Binder photo Coffeebean

    07 September 2008

    Coffeebean commented on this recipe

    Can these be made in advance?

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  • Binder photo 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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  • Binder photo PegoHart

    21 January 2010

    PegoHart rated this recipe

    2 stars

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  • Binder photo Anna

    18 June 2010

    Anna commented on this recipe

    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.

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  • Binder photo Maggie

    10 May 2011

    Maggie rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Ingredients

  • 500g block all-butter puff pastry
  • 12 asparagus spears
  • 250g tub mascarpone
  • 4 eggs
  • 100g goat's cheese , crumbled
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Per tart

316 kcalories, protein 8g, carbohydrate 16g, fat 25 g, saturated fat 15g, fibre 1g, sugar 2g, salt 0.48 g

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