Pastry dough
2 cups of wheat flour
1/2 cup of cold butter cut into small pieces
5 tablespoons of chilled water
Filling
200g of cooked asparagus
100g of thinly sliced prosciutto
3/4 cup of heavy cream
2 slightly beaten eggs
1/2 teaspoon of salt
1/8 teaspoon of black pepper
1/3 cup of grated Parmesan cheese
Accessories
6 removable bottom tart pans with 9cm diameter
Pastry dough
2 cups of wheat flour
1/2 cup of cold butter cut into small pieces
5 tablespoons of chilled water
Filling
200g of cooked asparagus
100g of thinly sliced prosciutto
3/4 cup of heavy cream
2 slightly beaten eggs
1/2 teaspoon of salt
1/8 teaspoon of black pepper
1/3 cup of grated Parmesan cheese
Accessories
6 removable bottom tart pans with 9cm diameter
1
In a large bowl, combine the flour and butter
Mix until it forms a dough
Add the water and knead lightly with your hands
Shape into a ball and wrap in plastic wrap
Let rest in the refrigerator for about 15 minutes
2
Preheat the oven to 180°C
Divide the dough into six portions
Roll out one portion and line a 10,5cm tart pan
Press the edges together
Do the same with the other five portions in more tarts
Use a fork to prick the bottom of each crust several times
3
Place the tarts on a baking sheet
Bake for 15 minutes or until the crust is firm
Remove from the oven and let cool. Reserve
Keep the oven at 180°C
Filling
Cut the asparagus into small pieces and, in a medium bowl, combine it with the prosciutto slices and remaining ingredients
Fill the tarts and bake for 25 minutes or until the filling is firm
Serve immediately.
