In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.

Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.

Do not process more than 30 seconds.

Turn out onto a lightly floured surface and knead into a disc.

Cover with plastic wrap and place in the fridge for 30 minutes.

Preheat the oven to 400°F.

Remove pastry from the fridge and roll out.

Cut the dough into circles sized to fit individual tart pans.

Line the pans with the dough and prick the bottoms.

Bake for 5 minutes.

To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.

Add the Parmesan and combine.

Season with salt and pepper.

Remove the tart shells from the oven and divide the custard filling between them.

Top with the asparagus.

Bake for 10 minutes until set.

Remove from the oven and sprinkle with Parmesan.

Finish with a drizzle of olive oil.