Ingredients

1 quantity of shortcrust pastry

6-12 fine asparagus spears
120g Parmesan cheese, grated
5-6 slices of Parma Ham, torn into large pieces
1 egg, plus 2 yolks
250ml double cream
Salt and pepper
Chives, to finish

Method

• Make the pastry as per the instructions in the recipe.
• Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use it to line a loose-based 23cm flan tin. Cover with cling film and chill in the fridge until firm to the touch, 20–30 minutes.
• Pre-heat the oven to 200°C/gas mark 6.
• Meanwhile, trim the asparagus spears and cut in half lengthways.
• Bring a large saucepan of water to the boil and blanch the asparagus for 1 minute. Drain quickly and refresh under very cold water. Dry and set aside.
• Place the tin on a baking sheet and blind bake the pastry case for 15–20 minutes, then remove the beans and paper and bake for a further 5 minutes.
  Remove from the oven and reduce the oven temperature to 150°C/gas mark 2. Use a beaten egg or the egg white from the filling to brush the bottom of your blind baked pastry – this will help seal it.
• Put the whole egg, yolks and cream into a small bowl and mix well with a fork. Add 80g of the grated Parmesan and season.
• Pour the egg, cream and cheese mixture into the tart case. Arrange the pieces of Parma Ham on top, leaving enough room for the asparagus spears. Place the asparagus spears in between the pieces of ham and scatter over the remaining parmesan cheese.
• Transfer to the lower third of the oven and bake for 20–30 minutes until the custard is pale yellow and just a little soft in the centre.
• Remove from the oven and allow to cool slightly on the baking sheet, then remove the tart from the tin and slide onto a wire rack. Serve slightly warm or at room temperature. Just before serving, finely chop some chives and sprinkle on top.