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

Pastry
2 cups all purpose flour
1½ sticks cold unsalted butter, cubed
pinch sea salt
1 egg, lightly beaten
5 tablespoons iced water
Filling
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
- To make the pastry, place the flour, butter, and salt in a food processor and pulse until it resembles breadcrumbs.
- Add the egg and combine.
- With the motor running, add the iced water and process until the pastry comes together.
- Turn out onto a lightly floured surface and knead into a disc.
- Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 400°F.
- Remove pastry from the fridge and roll out.
- Remove pastry from the fridge and roll out.
- Line the pans with the dough and prick the bottoms.
- Bake blind for 5 minutes.
- To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
- Add the Parmesan and combine.
- Season with salt and pepper.
- Remove the tart shells from the oven and divide the custard filling between them.
- Top with the asparagus.
- Bake for 10 minutes until set.
- Remove from the oven and sprinkle with Parmesan and flowering herbs.
- Finish with a drizzle of olive oil.
TIP:
Photography by
Food+Styling by Valerie Aikman-Smith | Photography by Staci Valentine
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