Asparagus Cream Tart / Pastel de Creme de Aspargos
recipe

A delicious savory tart that combines green asparagus and creamy mousse, perfect for brunch or as a side dish.
- Preparation Time: 1 hour
- Serving Size: 12 small tarts

Ingredients

- Filling:
- 200 g thin green asparagus
- 400 ml whole milk
- 1 tsp salt
- 1.5 tsp sugar
- 50 g frozen peas
- A handful of fresh basil
- Black and white pepper to taste
- 150 ml heavy cream
- 3 egg yolks (large)
- 1 tbsp cornstarch (Maizena)
- Dough Shell:
- 1 large sheet (500 g package) of ready-made puff pastry
- For Garnishing:
- Asparagus tips
- Boiled egg
- Cured egg yolk
- Fish
- Other brunch ingredients

Instructions

1. Rinse the asparagus and set aside 12 tips for decoration. Boil the tips separately.
2. Cut the asparagus into 2 cm pieces (thin asparagus does not need peeling).
3. In a pot, combine milk, asparagus pieces, salt, and sugar. Cook over low heat, stirring continuously, until the asparagus is tender.
4. Add the peas and cook for a couple more minutes until both the asparagus and peas are soft.
5. Remove the pot from heat, add basil, and blend well with an immersion blender or in a blender. Let cool slightly.
6. Stir in the cream, egg yolks, and cornstarch, and blend again until smooth.
7. Cook the mixture over low heat, stirring constantly, until it starts to thicken. Remove from heat and cool in an ice bath.
8. Roll out the thawed puff pastry on a work surface, roll it thinner, and cut into 12 equal pieces. Press into the cavities of a muffin tin.
9. Fill the pastry shells with the asparagus mousse and bake in the oven at 250°C (225°C for convection) for about 15-20 minutes, until dark brown spots form on the surface of the mousse.
10. Remove the tarts from the oven and let them cool.
11. Garnish with your choice of toppings and serve.

Nutritional Information (per small tart)

- Energy: 180 kcal
- Protein: 4 g
- Carbohydrates: 16 g
- Fat: 10 g
- Fiber: 1 g

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