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Asparagus tartlets

  • 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.
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