EGG ASPARAGUS TART

It combines a crumbly, light, shortbread crust, a creamy, flavorful egg salad filling, and beautifully steamed, tender but still crunchy, asparagus.

For the dough:
300 g flour 00 (or all-purpose)
100 g salted butter, melted and cooled
1 medium organic egg
15 g baking powder
water as needed when kneading (about 4-5 Tbsp)

For the filling:
15 asparagus (about 200 g)
110 g mayonnaise
60 g panna (or double cream)
4 medium organic eggs
salt and pepper
15 g parsley, finely chopped

View the full recipe at Sugar Love Spices →