English
Tartelettes Asperges à la Vanille Bourbon & Muscat des Chasseurs de Lune
40 min
Moderate
Average
Have you ever tried asparagus for dessert? That's what Alsatian chef Emmanuel Stemper offers with his surprising and delicious recipe for asparagus and bourbon vanilla tartlets. This creamy dessert will delight your taste buds and your eyes, introducing you to asparagus in a whole new way!
The perfect food and wine pairing: Muscat des Chasseurs de Lune!
If there's one wine that pairs perfectly with asparagus, it's Muscat! Its crisp aromas of fresh grapes give it roundness and finesse on the palate. Made from a selection of vineyards located in the Westhalten valley, it will seduce you with its fruity attack and liveliness!
Enjoy!
Ingredients
Preparation:
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Prepare the asparagus infusion (to be prepared the day before)
Steps 1 to 4 must be prepared the day before.
Start by trimming the asparagus stalks and peeling them. Infuse the stalks and peelings in 500g of milk for the asparagus pastry cream in a saucepan over medium heat. Once well infused, set aside in a cool place. -
Make the vanilla syrup
Melt the sugar in boiling water, then add the vanilla pod, cut in half, and infuse over low heat. Cut the asparagus tips into quarters and the asparagus stalks into small cubes, then caramelize them over low heat in the vanilla syrup.
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Make the sweet dough
In the bowl of a mixer fitted with the paddle attachment, cream the butter and icing sugar with the lemon zest.
Add in the following order: ground almonds, egg, then flour. Set aside in a cool place for 30 minutes.
Roll out the dough, then line a 24 cm diameter tart ring. Prick the bottom of the tart with a fork, then blind bake in the oven at 160°C for 30 minutes. Set aside in a dry place. -
Make the asparagus pastry cream
Strain the milk infused with asparagus. Whisk the egg yolks with the sugar, then add the cornstarch and flour. Pour the infused milk over the mixture, then cook over low heat in a saucepan as you would for pastry cream.
As soon as the cream begins to bubble, continue cooking for about 1 minute, whisking the saucepan well to prevent it from cooking at the bottom of the pan.
Pour into a container, cover with plastic wrap to prevent the pastry cream from hardening, then refrigerate overnight. -
Assembling the tart (the next day)
Place the diced vanilla-candied asparagus on the tart base (keep the tips for decoration). Whip the pastry cream, then fill the tart. Ideally, use a piping bag to avoid moving the diced asparagus. Decorate with the asparagus tips.
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CHEF'S TIP
You can add strawberry jam to the tart base. Asparagus and strawberries go wonderfully well together.
We were just talking about that!
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Tartelettes Asperges à la Vanille Bourbon & Muscat des Chasseurs de Lune
