en de it
spargeltoertchen-gfriller

Lukewarm asparagus tartlets

Preparation

To make the dough, mix together the flour, butter eggs and water, knead them until the dough has been formed and allow the dough to rest. Grease some small tartlet moulds and press the pastry dough into it. To make the royal mass, mix together the heavy whipping cream, eggs, grated cheese and seasonings until it turns into a smooth filling mass. Now cut the cooked asparagus into small pieces, place it into the pie shells, pour the filling mass over it and bake the tartlets at 175° degrees C for about 25 minutes.

Beer recommendation
We recommend the variety Helles Lager

Wine recommendation
We recommend Sauvignon.

Ingredients for

2 persone
4 persone
8 persone
100 g pastry dough
100 g peeled asparagus from South Tyrol cooked in asparagus broth
100 g royal mass

Dough
60 g all purpose flour
30 g softened butter
1 free range egg from South Tyrol
1 dl water

Royal Mass
50 g heavy whipping cream
1 free range egg
A little grated cheese
Salt, pepper, nutmeg
200 g pastry dough
200 g peeled asparagus from South Tyrol cooked in asparagus broth
200 g royal mass

Dough
120 g all purpose flour
60 g softened butter
2 free range eggs from South Tyrol
2 dl water

Royal Mass
100 g heavy whipping cream
1 free range egg
A little grated cheese
Salt, pepper, nutmeg
400 g pastry dough
400 g peeled asparagus from South Tyrol cooked in asparagus broth
400 g royal mass

Dough
240 g all purpose flour
120 g softened butter
4 free range eggs from South Tyrol
4 dl water

Royal Mass
200 g heavy whipping cream
2 free range eggs from South Tyrol
A little grated cheese
Salt, pepper, nutmeg
gfrillerhof
This recipe comes from
Piazzi family
Via Palade 16