Asparagus is a rare guest in the kitchen of an ordinary hostess. But rest assured: by making a tart with delicate cheese cream and soft asparagus sprouts, you will enchant true connoisseurs of culinary arts. The best choice for this dish is white asparagus.
It is necessary
- - 350 g unsweetened shortbread dough;
- - 1 bunch of asparagus;
- - 2 squirrels;
- - 3 yolks;
- - 250 g mascarpone;
- - 125 g parmesan;
- - black pepper;
- - salt.
Instructions
Step 1
Roll out the defrosted dough on a floured surface, carefully transfer it into a round shape and evenly press the layer into the bottom and sides of the container. Chop the dough over the entire surface with a fork, put a sheet of baking paper on top and sprinkle dry beans or special balls on it. Place the batter in the refrigerator for 15 minutes.
Step 2
Put the mold in an oven heated to 190 degrees and bake the cake using the “blind” method for 15 minutes. Then remove the paper with beans (balls) and bake the base for 5 minutes. Remove the finished cake from the oven and lower the temperature to 180 degrees.
Step 3
Rinse the asparagus, cut off all hard ends and spoiled parts (if any). Dip the shoots in boiling water and cook for 3 minutes. Place the asparagus in a colander and rinse with cold water.
Step 4
In a bowl, beat the egg yolks with the whites, add the mascarpone and mix well until smooth. Stir the parmesan, salt and freshly ground pepper into the egg mass. Pour the resulting cream into a mold with dough.
Step 5
Spread the boiled asparagus shoots over the cream and bake the tart for 30-35 minutes: the filling rises and the cake acquires a golden crust. Serve the finished dish either warm or cold with a green salad.
