Asparagus Tart

For the asparagus tart, first prepare the short pastry.Mix the butter, flour and salt with your hands. When no more cubes of butter are visible, knead in the eggs on a floured work surface. If the mixture is too dry, knead in a few tablespoons of water, cover with plastic wrap and let rest in the refrigerator for 30 minutes.

For the tart filling, mix the ricotta, coarsely chopped basil, whipped cream and eggs and season with salt, pepper and freshly grated nutmeg.

Butter and flour a round springform pan (28cm), roll out the shortcrust pastry thinly and line the pan with it, bake with blind baked beans on baking paper at convection oven 160 °C for 15 to 20 minutes.

Let the baked short pastry cool in the form, pour in the ricotta mass, peel the asparagus and cut it raw into pieces, spread on the mass and bake at 160 °C convection oven for 20 to 25 minutes.

Before cutting the asparagus tart, let it cool for 10 minutes at room temperature.

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