A wonderful lemony custard topped with young asparagus and finished with a flurry of cheese and flowering herbs.

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2 cups all purpose flour

1½ sticks cold unsalted butter, cubed

pinch sea salt

1 egg, lightly beaten

5 tablespoons iced water



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

fresh flowering herbs

olive oil, to drizzle

  1. To make the pastry, place the flour, butter, and salt in a food processor and pulse until it resembles breadcrumbs.
  2. Add the egg and combine.
  3. With the motor running, add the iced water and process until the pastry comes together.
  4. Turn out onto a lightly floured surface and knead into a disc.
  5. Cover with plastic wrap and place in the fridge for 30 minutes.
  6. Preheat the oven to 400°F.
  7. Remove pastry from the fridge and roll out.
  8. Remove pastry from the fridge and roll out.
  9. Line the pans with the dough and prick the bottoms.
  10. Bake blind for 5 minutes.
  11. To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
  12. Add the Parmesan and combine.
  13. Season with salt and pepper.
  14. Remove the tart shells from the oven and divide the custard filling between them.
  15. Top with the asparagus.
  16. Bake for 10 minutes until set.
  17. Remove from the oven and sprinkle with Parmesan and flowering herbs.
  18. Finish with a drizzle of olive oil.


Photography by Food+Styling by Valerie Aikman-Smith | Photography by Staci Valentine

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