Deep-filled asparagus & mascarpone tartlets

Deep-filled asparagus & mascarpone tartlets
Deep-filled asparagus & mascarpone tartlets requires around 1 hour and 10 minutes from start to finish. For $1.02 per serving, you get a hor d'oeuvre that serves 12. Watching your figure? This lacto ovo vegetarian recipe has 370 calories, 8g of protein, and 28g of fat per serving. If you have goat's cheese, asparagus spears, mascarpone, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Mascarpone and Prune Tartlets, Strawberry Tartlets With Mascarpone Cream, and Coconut Tartlets with Poached Pineapple and Mascarpone Cream.

Instructions

1
Heat oven to 200C/fan 180C/gas
Equipment you will use
OvenOven
2
Roll out the pastry on a lightly floured surface and cut into 12 pieces, roughly 8cm square. Use each piece to line the holes of a 12-hole muffin tin and use a ball of trimmings to press the pastry right down into the corners.
Ingredients you will need
RollRoll
Equipment you will use
Muffin TrayMuffin Tray
3
Press a large piece of foil over the tin and down into the holes, then fill each with baking beans.
Ingredients you will need
BeansBeans
Equipment you will use
Aluminum FoilAluminum Foil
4
Bake for 15 mins until puffed up and golden, then remove the foil and cook for 10 mins more. Dont worry if the pastry puffs right up.
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
5
Meanwhile, trim the asparagus and separate the stalks from the tips. Bring a large pan of water to the boil, cook the stalks for 6 mins, then fish them out and place in a bowl of iced water. When cold, drain them again. Cook the tips separately for 3 mins, then place in the iced water.
Ingredients you will need
AsparagusAsparagus
WaterWater
FishFish
Equipment you will use
BowlBowl
Frying PanFrying Pan
6
Put the stalks, mascarpone and eggs into a small bowl, season generously with salt and pepper, then use a hand blender to blitz everything to a frothy green custard.
Ingredients you will need
Salt And PepperSalt And Pepper
MascarponeMascarpone
CustardCustard
EggEgg
Equipment you will use
Immersion BlenderImmersion Blender
BowlBowl
7
Use a spoon to push the pastry back down into the holes and fill each with the custard. Drop an asparagus tip into each, then crumble over the goats cheese. Return the tarts to the oven for 10-15 mins until the custard has puffed up and set. Leave to cool before removing from the tins.
Ingredients you will need
Goat CheeseGoat Cheese
AsparagusAsparagus
CustardCustard
Equipment you will use
OvenOven

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tartlet works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
DifficultyExpert
Ready In1 h, 10 m.
Servings12
Health Score3
Magazine