Ingredients

• 350g ripe brie, roughly chopped
• 150g fresh ricotta
• 300ml thickened cream
• 2 eggs, plus 5 extra yolks
• 3 bunches thin asparagus spears, woody ends trimmed
• Green salad, to serve

• Parmesan pastry

• 1 2/3 cups (250g) plain flour
• 2/3 cup (50g) grated parmesan
• 125g chilled unsalted butter, chopped
• 1 egg

Description

Brie & Asparagus Tart Recipe - For The Parmesan Pastry, Place Flour, Parmesan And Butter In A Food Processor And Pulse Until The Mixture Resembles Breadcrumbs. Add Egg And Pulse Until The Pastry Comes Together...

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