Asparagus, Herb & Goat’s Cheese Tart | BCLIQUOR

Ingredients

• ⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
• ½ cup + 2 tbsp (155 ml) all-purpose flour
• 1 large pinch granulated sugar
• 1 pinch fine sea salt
• ¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
• 1 tbsp + 2 tsp (25 ml) water
• ¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
• 2 large eggs
• ¾ cup + 2 tbsp (205 ml) whipping cream
• ½ tsp (2.5 ml) fine sea salt, plus extra to taste
• ½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
• 2 scant tsp (just under 10 ml) chopped fresh thyme leaves
• 3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
• 3 tbsp (45 ml) thinly sliced chives
• 30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry