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Asparagus & Lemon Ricotta Tartlets

Ingredients:


  • Refrigerated die dough
  • 2 cups fresh ricotta
  • 2 TBL heavy cream
  • 2 eggs, lightly beaten
  • zest of 1 lemon
  • 1/4 cup Parmesan cheese + more to sprinkle
  • salt & pepper to taste
  • thin asparagus
  • olive oil to drizzle
  • Cremini or portobello mushrooms sliced thin.
  • 1 TBLSP butter

Directions:


Roll pie dough out on Roul'Pat. Use fluted round dough cutters to cut dough slightly larger than the well in the Silform tarlet tray.

Bake blind for 5 minutes.

Bring a pot of water to boil. Boil the asparagus for 1 to 2 minutes, depending how thick it is. Then plunge into ice cold water. Cut the bottom of the asparagus and save for another use.

Melt butter in a frying pan. When the butter is hot, add the mushrooms and don't crowd. Work in batches if need be. Brown the mushrooms well. Drain and set aside.

To make filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.

Add the parmesan and combine.

Season with salt and pepper.

Fill the prebaked tart shells from the oven and divide the custard filling between them.

Top with the asparagus and mushrooms and bake for 10 minutes to set the custard.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States