The recipe makes one 34cm x 10cm tart, which gives you 16 cocktail portions

INGREDIENTS

METHOD

• Preheat oven to 200°C.
• In a large bowl place eggs and whisk until fluffy.
• Add cheese whisking to break it up.
• Pour in cream and milk and mix together.
• Stir in salt and pepper to taste. Set aside until ready to use.
• Roll pastry into a large rectangle about 2mm-3mm in thickness.
• Grease 34cm x 10cm rectangular loose bottomed tart mould and line with pastry, leaving the overhang intact. Keep any left over pastry to one side. Rest tart mould in refrigerator 20-30 minutes.
• Line pastry with aluminium foil and half fill foil with baking rice (raw rice which you can reuse next time you are baking blind).
• Place tart base in oven and bake 10-12 minutes. Remove from oven and trim pastry sides to sit flush with tart mould. If there are any holes or gaps in pastry patch up with leftover pastry.
• Return to oven and cook until pastry is crisp but not entirely cooked. Cool.
• Pour goats’ cheese mixture into tart case and cook 15-20 minutes until mixture is set and pale golden.
• Trim asparagus tips on an angle to 4.5cm lengths, discard ends and cut each tip in half lengthwise.

To Serve:

• Neaten tart by cutting off pastry at two short ends.
• Cut tart in half lengthwise and cut each half into 4cm pieces to make 16 even-sized serves.
• Top each serve with half an asparagus tip.
• Serve warm seasoned with salt and pepper

Note: To reheat portions to serve warm place in oven at 125°C for 5 minutes. Top with asparagus tips and serve immediately.