Individual Camembert & Asparagus Tarts

These delicious tarts are very versatile. You can use them as an entree, a snack or an inclusion in your picnic basket. They are quick and easy to make, even the pastry!

Individual Camembert & Asparagus Tarts

Serves 8 – we used 2 and then I froze the others for another time.

Ingredients

Pastry
2 cups plain flour
165gram chilled butter
1-1/2 tablespoons of chopped thyme
1 egg yolk
1 tablespoon chilled water

Filling
Camembert cheese – allow 3 thin slices for each tart
Asparagus – I used tinned about 4 stalks roughly chopped
3 eggs
1/3 cup cream
1 tablespoon chopped chives

Method

Thyme pastry
Place flour and chopped butter and thyme in food processor and process until mixture resembles fine breadcrumbs.
Add egg yolk and chilled water
Process until pastry comes together
Turn onto lightly floured board and knead until just smooth
Shape into a disc
Wrap in cling wrap
Refrigerate for 30 minutes

Preheat Oven to 180C/160C fan forced and grease fluted tart pans. It is easier if you can use pans with a removable base.

Divide pastry into equal portions and roll out until 3mm thick
Line pans and trim edges
Refrigerate for 30 minutes

Line pastry shells with baking paper and rice and blind bake for 15 minutes
Remove rice and baking paper and cook further 10 minutes or light golden brown
Set aside to cool completely

Filling

Combine Asparagus, cream, eggs and chives in a bowl until combined

Pour into pastry shells and place 3 slices of camembert on each tart

Bake for 25 – 30 minutes or until mix is golden and just set (mine only took 20 minutes)

Remove from oven and let stand for at least 5 minutes

Serve and enjoy!