Asparagus, Pea & Parmesan Custard Tarts - Cuisine Magazine - From New Zealand to the World
I can never grow enough peas for our household – we literally eat kilos of them. The thought of surrendering that much space in my garden to be self-sufficient
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Ingredients
- 300g shortcrust pastry
- 2 cups (500ml) cream
- 1 cup (250ml) milk
- 120g parmesan, finely grated
- 5 egg yolks
- pinch of smoked paprika
- 6 asparagus spears
- 1 cup (120g) fresh or frozen peas
- pea shoots, shaved parmesan and lemon zest, to garnish
- lemon juice, verjuice or balsamic vinegar, to drizzle
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