Asparagus and Chorizo Tortilla Tarts - Spanish Passion Foods & Wines
These small crunchy Asparagus and Chorizo tarts can be eaten hot or cold and make a great addition to a Tapas evening or picnic.
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Cooking tools:
- Pie weights
- Muffin tin
- Pastry brush
- Grater
- Plastic wrap
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4x Small Flour Tortillas
- 10g Fresh Coriander (chopped)
- 250ml Single Cream
- 50ml Creme Fraiche
- 2 x Whole eggs(large)
- 1x Egg Yolk (large)
- 100g Grated Manchego
- 50g x Grated Parmesan
- 1x Desert spoon English Mustard
- 50g Sliced Chorizo Gran Vela(chop into small dice)
- 4x Spears Thick English Asparagus
- 50g Piquillo Peppers in Garlic
- 100ml Arroniz Olive Oil
- 1x Generous pinch Sweet Smoked Paprika
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