Skip to Content

Asparagus tartlets

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.

  • Shortcrust pastry
  • Asparagus
  • RSPCA Assured eggs
  • Organic double cream
  • Organic Parmesan cheese

These tartlets are really simple to make but look impressive. You can replace asparagus with Tenderstem broccoli if you prefer.

  • Preheat the oven to 180°C/fan 160°C/gas 4.
  • Lightly flour a muffin tin. Unroll the pastry and stamp out the circles using a 5.5cm cutter.  Gently press into each muffin hole.
  • Cut the asparagus into 2cm lengths and blanch in boiling water for a minute.  Dry and place two lengths into each pastry case.
  • Whisk together the egg, double cream and Parmesan.  Season and pour gently into the pastry cases.
  • Bake for 12 minutes until well risen and golden brown.
Back to top