Asparagus Lemon Tartlete
Celebrate Spring with this easy and delicious Asparagus Lemon Tartlete Recipe. A butter crunchy crust with a creamy fresh lemon filling topped off with fresh spears of asparagus.
Servings: 8
Ingredients
Pate Brisee: complete post with how to video click (here)
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ to ½ cup ice cold water
Filling
- 2 cups fresh ricotta
- 2 tablespoons heavy cream
- 2 eggs lightly beaten
- zest of 1 lemon
- ¼ cup Parmesan cheese+ more to sprinkle
- salt & pepper to taste
- 6 spears pencil asparagus cut into thirds
- olive oil to drizzle
Instructions
Pate Brisee:
- 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.
Filling:
- 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.