For the crust
"2 cups of all-purpose flour (240 g)"
"1/2 cup of cold unsalted butter, cut into small pieces (100 g)"
"5 tablespoons of cold water"
For the filling
"1 pint of fresh asparagus (400 g), trimmed"
"1 can of heavy cream (300 g)"
"2 large eggs, lightly beaten"
"1/2 teaspoon of salt"
"1 pinch of black pepper"
"1/3 cup of grated Parmesan cheese (40 g for sprinkling)"
For the crust
"2 cups of all-purpose flour (240 g)"
"1/2 cup of cold unsalted butter, cut into small pieces (100 g)"
"5 tablespoons of cold water"
For the filling
"1 pint of fresh asparagus (400 g), trimmed"
"1 can of heavy cream (300 g)"
"2 large eggs, lightly beaten"
"1/2 teaspoon of salt"
"1 pinch of black pepper"
"1/3 cup of grated Parmesan cheese (40 g for sprinkling)"
Make the crust: In a large bowl, combine the flour and butter
Mix with your fingertips until you get a crumbly texture
Add the water and knead slightly with your hands
Shape into a ball with the dough
Wrap in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 350°F (medium-high)
Divide the dough into six portions
Use a rolling pin to roll out one portion and line a 10.5 cm diameter tart mold
Trim the edges
Do the same with the remaining five portions in more tart molds
Use a fork to pierce the bottoms of the tarts in several places
Line them with aluminum foil squares
Place the tarts in a baking dish
Bake in the preheated oven until firm (about 15 minutes)
Remove from the oven and remove the foil
Set aside
Keep the oven at 350°F
Prepare the filling: Cut off the tips of each asparagus spear and set aside
In a medium bowl, chop the asparagus and mix with the other ingredients except Parmesan cheese and reserved tips
Add to the reserved dough, decorate with the reserved tips and sprinkle with Parmesan cheese
Bake in the preheated oven until golden (about 25 minutes)
Serve immediately
189 calories per serving.
