Asparagus, leek and bacon tart - Clarence Court Recipes
Our Asparagus, leek and bacon tart recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
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Cooking tools:
- Mixing bowl
- Fine-mesh sieve
- Rubbing fingertips
- Dinner knife
- Whisk
- Plastic wrap
- Oven
- Rolling pin
- Loose bottomed tart tin
- Fork
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Baking beans
- Kitchen scale
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Pastry brush
- Cooling rack
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
- 4 tablespoons cold water
- 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
- Sea salt
- Freshly ground black pepper
- 2 teaspoons wholegrain mustard
- 50g soft goat's cheese (optional)
- 230g asparagus
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