- 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
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.