Mini Puff Pastry Asparagus Tarts
These Mini Puff Pastry Asparagus Tarts are a recipe featuring fresh ingredients from the vegetable pies category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g frozen puff pastry
- 8 eggs
- 1 egg yolk
- 24 asparagus tips (from green asparagus)
- 2 tbsp chopped onions
- 2 tbsp chopped parsley
- 60 g Butter
- butter for greasing tins
- 3 tbsp heavy cream
- 50 g Parmesan (chunked)
- 20 g flour
- Salt
- pepper (ground)
Instructions
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1.
Preheat the oven to 180°C. Blanch the asparagus in boiling salted water for about 8 minutes, then drain and set aside. Grease eight small rectangular tins.
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2.
Thaw the puff pastry on a lightly floured surface, roll it thinly, cut into eight rectangles, and line the tins with them. Prick the dough with a fork and brush the edges with egg yolk. Place the tins on a baking sheet and bake in the hot oven for about 10 minutes until golden.
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3.
Meanwhile, whisk the eggs vigorously in a hot water bath using a whisk. Add butter pieces gradually, folding continuously. Season with salt and pepper. Whisk in the heavy cream until thickened. Continue beating in the water bath until the mixture is creamy, then fold in the parsley.
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4.
Remove the tarts from the tins. Carefully spread a little of the custard on each base. Top with asparagus spears, grate some Parmesan over them, and serve immediately.
