Asparagus and Hollandaise Tart

Serves: 6 (scaled from 6)

Ingredients:

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

Method

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

Pastry
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

Hollandaise
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.

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

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

Notes

Ideally need a 25 cm tart tin.

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