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Asparagus Custard Tart

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Introduction

Asparagus Custard Tart is a delightful blend of fluffy custard and tender asparagus spears, offering a unique twist on traditional tarts. Its delicate balance of flavors makes it an irresistible choice for any dinner party or casual weeknight meal.

Tips for this recipe

Ensure all ingredients are at room temperature to achieve a smooth custard texture. Pre-trim the asparagus and chop the leek finely before assembly, which saves time during baking. Also, precise measurements with your digital scale will help maintain consistency in your tart’s taste and presentation.

Why you will love this recipe

The Asparagus Custard Tart is more than just a meal; it’s an experience of comforting flavors with a refreshing twist. Its elegant presentation, combined with the rich, creamy custard and crisp asparagus topping, makes every bite memorable.

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon

Adviced equipments

– Mixer with whisk attachment (for making the custard)
– Pie dish or tart pan (to bake the asparagus custard tart)
– Digital scale (for precise ingredient measurement)
– Silicone spatula (for mixing and scraping bowls)
– Kitchen knife (for preparing asparagus spears)
– Rubber or silicone spoon (for stirring the custard mixture)
– Baking mat (optional, for easy removal of tart from baking sheet if not using a pie dish)
– Parchment paper (to line the baking pan and prevent sticking)
– Measuring cups and spoons (for measuring ingredients accurately)
– Cooling rack (for cooling the finished tart after it’s out of the oven)

History of the recipe

The Asparagus Custard Tart has roots in classic French cuisine, marrying elements of both sweet and savory to create a harmonious dish. Its conception is attributed to innovative bakers who sought to showcase asparagus’ versatility by incorporating it into a dessert form.

fun facts about this recipe

Did you know that asparagus became popular in French cuisine during the 19th century, often featured in high-end restaurants? Incorporating these spears into a custard tart is not just an homage to its culinary history but also highlights how versatile and timeless this vegetable can be. Moreover, serving such a dessert with asparagus showcases the creative side of baking, making it a conversation piece at any dining table.

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Asparagus Custard Tart

Asparagus Custard Tart

amanda

Equipment

  • - Mixer with whisk attachment (for making the custard)

  • - Pie dish or tart pan (to bake the asparagus custard tart)

  • - Digital scale (for precise ingredient measurement)

  • - Silicone spatula (for mixing and scraping bowls)

  • - Kitchen knife (for preparing asparagus spears)

  • - Rubber or silicone spoon (for stirring the custard mixture)

  • - Baking mat (optional, for easy removal of tart from baking sheet if not using a pie dish)

  • - Parchment paper (to line the baking pan and prevent sticking)

  • - Measuring cups and spoons (for measuring ingredients accurately)

  • - Cooling rack (for cooling the finished tart after it's out of the oven)

Ingredients

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

  • 1 large egg, lightly beaten

  • 1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces

  • 1 lb medium asparagus, trimmed

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/3 cups heavy cream

  • 3 large eggs

  • 2 teaspoons finely chopped fresh tarragon

  • 2 teaspoons water

Instructions

1

Instruction 1

Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
2

Instruction 2

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
3

Instruction 3

Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
4

Instruction 4

Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
5

Instruction 5

Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
6

Instruction 6

Put oven rack in middle position and preheat oven to 375°F.
7

Instruction 7

Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
8

Instruction 8

Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.
9

Instruction 9

Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
10

Instruction 10

Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.
11

Instruction 11

*Available at cookware stores and Bridge Kitchenware (212-688-4220; bridgekitchenware.com).
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