Serve warm or at room temperature, cut into wedges. Loosen edge with a small sharp knife, then lift off flan ring. Step 10Ĭool tart on baking sheet on a rack until warm, about 30 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools). Step 9īake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Run rolling pin over top edge of ring to cut off excess dough. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Put oven rack in middle position and preheat oven to 375☏.
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