Super creamy asparagus and applewood smoked Cheddar tart recipe

• Serves 8

The buttery pastry gives this tart a beautiful crisp texture, making the cream filling like a custard, produces a real creamy delicious feast unlike a egg custard which can be a little over set.



  • 400gm plain flour
  • 200 gm unsalted butter
  • 1 whole egg
  • 2 egg yolks
  • a little warm water, just to bind


  1. First make the pastry
  2. Cut the butter into small pieces and rub into the flour.
  3. Gently whisk egg and yolks and mix in until starts coming together as a paste.
  4. Add a little warm water until sooth and pliable.
  5. Work the pastry for 5 minutes, then shape into a round 1 inch thick.
  6. Wrap in cling film and leave in a cool place for 1 hour. Meanwhile make the filling.



  • 300 ml milk
  • 300 ml double cream
  • 1 onion for infusion
  • 1 clove garlic for infusion
  • 5 cloves for infusion
  • 1 tablespoon black pepper corns for infusion
  • Good pinch nutmeg for infusion
  • 2 bay leaves for infusion
  • 8 egg yolks
  • 2 onions peeled and fine sliced
  • 2 bunches thick steamed asparagus (800 gm) trimmed
  • 200 gm smoked applewood cheddar (fine grated)


  1. Bring the milk and cream to the boil with all the infusion ingredients, simmer gently for 10 minutes then allow to cool for 5 minutes.
  2. Pre-heat oven to 150 C
  3. Meanwhile blanch the asparagus in boiling water with lemon and salt for 4 minutes, then rapidly cool under running tap. Gently sauté the sliced onion in a little olive oil until just taking colour, then set aside.
  4. Strain the infused milk and cream onto the egg yokes and mix gently. Return to milk pan on a low heat and while stirring constantly with wooded spoon, heat until the mix thickens – like a custard. (DO NOT BOIL – as eggs will be scrambled!).
  5. When the mix coats the back of the wooden spoon, strain again.
  6. Roll the pastry to comfortably line a 10 inch x 1 inch deep loose bottomed flan mould. Fill the pastry with greaseproof paper and enough dried beans/ pulses to prevent the pastry from collapsing. Blind bake for 8 minutes @ 150 C.
  7. Remove greaseproof liner from pastry, add 1/3 of the cream milk custard, then add half the asparagus and layer half the sautéed onion and season. Add another 1/3 of the custard then the remaining asparagus and onion. Finally pour on the remaining custard and top equally with the grated smoked applewood cheddar.
  8. Bake @ 140 C for just 25 to 30 minutes or until the mix has 'just' set

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