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🍰 Creamy Asparagus Tart with Hazelnut Caramel

351 kcal · 30 min · 4 servings

Creamy Asparagus Tart with Hazelnut Caramel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the hazelnuts in a non-stick pan without oil.
  2. 2. Roast them over medium heat until they smell fragrant.
  3. 3. Remove the pan from the heat.
  4. 4. Pour the nuts onto a plate.
  5. 5. Let them cool down completely.
  6. 6. Wash the asparagus thoroughly.
  7. 7. Peel the stalks all the way down to the tip.
  8. 8. Cut off the woody lower ends.
  9. 9. Cut the stalks into small, bite-sized pieces.
  10. 10. Fill a pot with plenty of water and add salt, sugar, and butter.
  11. 11. Cook the asparagus in it for about 20 minutes.
  12. 12. Remove the asparagus from the water.
  13. 13. Let it drain.
  14. 14. Let the asparagus cool down.
  15. 15. Pat the asparagus dry with a cloth.
  16. 16. Place the asparagus and the cooled hazelnuts in a blender.
  17. 17. Puree the mixture until smooth.
  18. 18. Season the puree with salt.
  19. 19. Season the puree with grated nutmeg.
  20. 20. Whisk the egg yolks in a bowl until creamy.
  21. 21. Stir the crème fraîche into the egg yolks.
  22. 22. Stir the asparagus-nut puree into the mixture.
  23. 23. Strain the cream through a fine sieve.
  24. 24. Fill the filtered cream into the ramekins.
  25. 25. Fill a baking dish two-thirds full with hot water.
  26. 26. Place the ramekins with the cream into the baking dish.
  27. 27. Preheat the oven to 150 degrees Celsius.
  28. 28. Place the baking dish in the preheated oven.
  29. 29. Bake the cream for about 1 hour.
  30. 30. Make sure the water in the oven does not boil.
  31. 31. Remove the ramekins from the oven.
  32. 32. Let the cream cool down in the ramekins.
  33. 33. Sprinkle each cream with 2 teaspoons of raw sugar just before serving.
  34. 34. Place the ramekins under the hot oven grill.
  35. 35. Grill them briefly until the sugar caramelizes and becomes crispy.

Nutrition per serving