Lobster and asparagus tart

1. 1

   To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours.

2. 2

   Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.

3. 3

   Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge.

4. 4

   Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins.

5. 5

   Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool.

6. 6

   When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.

7. 7

   To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.