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Asparagus and hollandaise tart
Asparagus and hollandaise tart
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elegant asparagus tart with creamy hollandaise.
Ingredients:
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 bunches green asparagus, trimmed, cut into 10cm lengths
  • 2 bunches white asparagus (see note), trimmed, cut into 10cm lengths
  • 40.00 ml white wine vinegar
  • 4 black peppercorns
  • 2 sprigs tarragon
  • 1 egg yolk
  • 100g unsalted butter, melted
  • 10.60 gm lemon juice
Instructions:
  • Preheat oven to 220°C. Line a 30cm square fluted tart tin with removable base with the pastry, trim edges, and prick the base with a fork. Place on an oven tray and bake for 15 minutes until golden brown and crisp. Remove from oven.
  • In a small saucepan over low heat, gently simmer vinegar, peppercorns, and tarragon until the mixture reduces to 2 teaspoons, about 1-2 minutes. Strain through a fine sieve into a medium heatproof bowl to make the hollandaise sauce.
  • Combine the egg yolk with the vinegar mixture and set the bowl over simmering water. Using a whisk, slowly pour in the melted butter while whisking continuously until the sauce is thick and creamy. Take off the heat, season with salt and pepper, and add lemon juice to your liking. Cover with foil and let it sit.
  • Blanch the asparagus in a pot of salted boiling water for 1-2 minutes until crisp-tender. Drain thoroughly.
  • Lay the asparagus in the pastry case, then generously drizzle with hollandaise sauce before serving immediately.

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