Asparagus, leek and bacon tart - Clarence Court Recipes

Ingredients

• 250g plain flour
• Pinch of salt
• 80g cold unsalted butter, cut into cubes
• 30g cold lard, cut into cubes
• 40g finely grated Parmesan or mature cheddar
• 2 Burford Brown egg yolks
• A few sprigs of thyme, leaves picked
• A good pinch of ground black pepper
• 50g soft goat’s cheese (optional)
• 230g asparagus
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 leeks, trimmed
• 4 rashers streaky smoked bacon
• 200ml double cream
• 200ml crème fraîche
• 2 large Burford Brown eggs, plus 1 yolk