Asparagus, Pea & Parmesan Custard Tarts
Bri DiMattina
![](https://www.cuisine.co.nz/wp-content/uploads/2023/08/Cuisine-Magazine-Bri-DiMattina-Recipe-Asparagus-pea-parmesan-custard-tarts.jpg)
Makes
6Ingredients
300g shortcrust pastry | |
2 cups (500ml) cream | |
1 cup (250ml) milk | |
120g parmesan, finely grated | |
5 egg yolks | |
pinch of smoked paprika | |
6 asparagus spears | |
1 cup (120g) fresh or frozen peas | |
pea shoots, shaved parmesan and lemon zest, to garnish | |
lemon juice, verjuice or balsamic vinegar, to drizzle |
I can never grow enough peas for our household – we literally eat kilos of them. The thought of surrendering that much space in my garden to be self-sufficient in peas seems a bit much when frozen peas are actually good value. I do grow some along the edges of my planter boxes, so that they tumble down the sides (rather than up little trellises). When I do grow peas and snow peas I like to use them in recipes that really hero them as ‘fresh from the garden stars’, rather than just being a side dish.
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Instructions
1. | Preheat the oven to 180°C fan-forced. |
2. | Roll the pastry out to about 5mm thickness. |
3. | Cut 6 discs from the pastry and use to line 6 individual pie or tart dishes, 10–12cm across the top and about 2cm deep. |
4. | Refrigerate for at least 10 minutes (longer is fine). |
5. | Place dishes onto a large baking tray. |
6. | Place a square of baking paper in each pastry case and fill with baking weights. |
7. | Bake for 10 minutes then remove weights and paper and cook a further 5 minutes, until lightly golden. Set aside. Reduce oven to 150°C. |
8. | Mix the cream, milk and grated parmesan in a heatproof bowl. |
9. | Place it on a pan of simmering water to heat gently until the parmesan melts into the cream and milk (do not let it boil). |
10. | Remove bowl from the heat and set aside to cool. |
11. | Whisk in the egg yolks with the smoked paprika and season with a little salt and pepper. |
12. | Pour the mixture into the cooled pastry cases. |
13. | Bake for 12–15 minutes, until just set but still slightly wobbly. Set aside to cool. |
14. | Slice the asparagus spears thinly lengthwise. |
15. | Briefly blanch in boiling water for a moment and then refresh in iced water. Drain and lightly shake dry. |
16. | Blanch and refresh the peas. Arrange asparagus and peas onto tarts, and garnish with pea shoots, shaved parmesan and lemon zest. |
17. | Drizzle lightly with lemon juice, verjuice or balsamic vinegar. |
This is an edited
extract from Nostrana
by Bri DiMattina,
published by
Harper Collins,
photography by
Lottie Hedley, $55.