A sunshine yellow custard tart slice with ribbons of asparagus in a charcoal-grey bowl
 

Green Asparagus Custard Tart by Paul Welburn

In honour of British Asparagus Month this May, we’re bringing you a wonderful new recipe from Michelin-Starred Chef Paul Welburn. Paul says:

“This unusual combination works so well, the earthy notes from the asparagus once set in a velvety custard is balanced perfectly with the nut puree and lactic yoghurt.”

Serves 8-10 people

Ingredients

For the Sweet Pastry:

  • 100g   icing sugar
  • 200g butter – softened
  • 1  egg
  • 340 g  plain  flour

For the Custard Tart mix:

  • 100g   icing sugar
  • 200g  butter – softened
  • 1  eggs
  • 340 g  plain  flour

For the Chocolate Crumble:

  • 100g   icing sugar
  • 200g  butter – softened
  • 1  eggs
  • 340 g  plain  flour

For the Pistachio Puree:

  • 150g Pistachios
  • 250ml water
  • 200g caster sugar

For garnish:

  • Natural yoghurt
  • Slices of asparagus dropped into hot stock syrup

Method (Sweet Pastry)

  1. Pre heat your oven to 180c
  2. Cream the butter and sugar until pale
  3. Add the egg and incorporate
  4. Fold in the flour until thoroughly mixed, wrap the dough in cling film and allow to rest in the fridge for 30 minutes
  5. Roll the pastry out into 3 mm thick and line a 20cm loose-bottomed cake tin with some overhang.
  6. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins.
  7. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper.
  8. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.

Method (Custard Tart Mix)

  1. Turn the oven down to 110c
  2. Bring the milk, cream and asparagus to the boil and allow to infuse in the fridge for 3-4 hours or overnight if possible.
  3. After, strain the milk and cream squeezing as much milk as possible
  4. Check you have 800ml of the milk and cream mixture (if not just top up with milk and cream)
  5. Whisk together the eggs and sugar in a large bowl. Put the infused cream and milk into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go.
  6. Sieve into a jug.
  7. Put the baking sheet with the  tart case onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop, then slide gently back into the oven and bake for 45 minutes to 1 hr.
  8. When it’s ready, the tart should be just set . remove from the oven allow to cool completely

Method (Chocolate Crumble)

  1. In a food processor add the dry ingredients and pulse, add the butter and just mix until bread crumb stage.
  2. Place the mixture on a baking sheet and in to  a pre heated oven set to 150c and bake for 10 minutes.
  3. After, remove and cool

Method (Pistachio Puree)

  1. Cover the pistachios  with the water and sugar, bring to the boil and cook over a low heat for 30 mins
  2. Drain the nuts, place in a liquidizer and blend to a smooth puree adding the syrup a little at a time
  3. After, remove and cool

To serve…

Cut the tart into slices, sprinkle the serving plates with chocolate crumble, add the tart slice, spoon on the yoghurt, add dots of pistachio puree and arrange the sweet slices of asparagus and serve.

 

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