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Deep-filled asparagus & mascarpone tartlets

Deep-filled asparagus & mascarpone tartlets

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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: per tart
HighlightNutrientUnit
kcal316
fat25g
saturates15g
carbs16g
sugars2g
fibre1g
protein8g
low insalt0.48g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2008

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A star rating of 4.3 out of 5.6 ratings
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