Asparagus and Hollandaise Tart

Serves: 6 (scaled from 6)


10 peppercorns
1 shallot
160 g butter
500 ml double cream
8 egg
300 ml white wine vinegar
1 tbsp milk
250 g flour
1 leaf bay
20 large spears asparagus
2 tbsp chives


Reduce vinegar with shallot, black peppercorns and torn bay leaf to 50 ml. Strain.

Rub in flour and butter to fine breadcrumbs. Whisk together an egg, milk and 1 tsp salt and add. Make a dough, wrap and chill in fridge for at least 30 mins.

Roll to 3 to 5 mm and line a 25cm tart tin Prick base with fork. Line and fill with baking beans.
Bake 20 min, at 180 C, remove baking beans
Bake 10 mins, egg wash
Bake 1 min

Add 4 egg yolks and 2 eggs to a bowl over a pan of barely simmering water. Whisk to double in volume. Remove from heat, then add cream a little at a time, whisking. Season.

Trim. Blanch 2 min in salted water, refresh in ice water.

Put asparagus and hollandaise into pastry case, bake 170C, 20-25 min. Let cool and remove from tin. Scatter with chives.


Ideally need a 25 cm tart tin.

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