Asparagus, lemon & ricotta tart

Ingredients

  • 500.0g pack shortcrust pastry
  • flour , for dusting
  • 4 eggs , plus 1 egg yolk
  • 400.0ml double cream
  • 2 lemons , zest only
  • 2 x 250g packs asparagus , ends trimmed
  • 140.0g ricotta
  • handful mint leaves, chopped
  • sea salt flakes, to serve

Description

A Sophisticated Vegetarian Option For Dinner Guests

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