Asparagus lemon ricotta tart
Ingredients
- 500g pack shortcrust pastry
- flour for dusting
- 4 eggs plus 1 egg yolk
- 400ml double cream
- 2 lemons zest only
- 2 x 250g packs asparagus ends trimmed
- 140g ricotta
- handful mint leaves, chopped
- sea salt flakes, to serve
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