Organic Asparagus and Hollandaise Tart Recipe

6
1 hour 30 minutes

Ingredients

Vinegar reduction for the hollandaise

  • 300ml of white wine vinegar
  • 1 shallot, thinly sliced
  • 10 peppercorns
  • 1 bay leaf, torn

Shortcrust pastry

  • 250g of plain flour
  • 160g of butter, cold and diced
  • 1 egg
  • 1 tbsp of milk
  • 1 tsp salt
  • 1 egg, beaten

To make the hollandaise

  • 4 egg yolks
  • 2 eggs
  • 500ml of double cream
  • salt
  • pepper

For the tart

  • 20 asparagus spears
  • 2 tbsp of chives, finely chopped
  • edible flowers, optional

Method

1
First make the vinegar reduction. Add the vinegar, shallot, peppercorns and bay leaf to a pan and reduce over a medium heat until you are left with about 50ml liquid. Strain through a fine sieve and reserve the liquid
  • 300ml of white wine vinegar
  • 1 shallot, thinly sliced
  • 10 peppercorns
  • 1 bay leaf, torn
2
To make the shortcrust pastry, place the flour and butter into a bowl and rub together until it resembles fine breadcrumbs (or you could do this is by pulsing in a food processor)
  • 250g of plain flour
  • 160g of butter, cold and diced
  • 1 egg
  • 1 tbsp of milk
  • 1 tsp salt
  • 1 egg, beaten
3
Whisk together the egg, milk and salt and add to the flour and butter. Bring the mixture together to form a dough, wrap in cling film and place in the fridge to chill for at least 30 minutes
4
Lightly flour the work surface then roll out the pastry to fit the tart tin. The pastry should be 3-5mm thick. Leave the edges of the pastry bigger than the tin as it will shrink during cooking
5
Prick the base of the pastry with a fork and line with parchment paper or cling film. Fill with baking beads and blind bake in a pre-heated oven at 180˚C for 20 minutes
6
Remove the parchment and beans, then return to the oven for 10 minutes until the pastry is golden brown
7
Brush the pastry with egg wash and carefully trim the edges of the pastry with a sharp knife. Turn the oven down to 170°C/gas mark 3
8
To make the hollandaise, add the egg yolks, whole eggs and vinegar reduction to a bowl set over a pan of barely simmering water (a double boiler). Whisk until doubled in volume, then remove from the heat
  • 4 egg yolks
  • salt
  • pepper
  • 2 eggs
9
Slowly add the cream, little by little until all incorporated, whisking continuously. Set aside until needed
  • 500ml of double cream
10
Peel the asparagus and blanch in boiling salted water for 2 minutes until tender. Refresh in iced water
  • 20 asparagus spears
11
Pour the reserved hollandaise into the pastry case and position the blanched asparagus evenly across the tart. Bake in the oven for 20-25 minutes, until the filling is set
12
Leave the tart to cool completely before removing from the tin. Scatter with the chopped chives and edible flowers before serving
  • 2 tbsp of chives, finely chopped
  • edible flowers, optional