Spring Tart

9 ingredients
8 servings
50 mins

Looking for something fresh and seasonal this spring?
Why not try this golden spring tart recipe, with its classic combination of goat’s cheese and asparagus. For feel-goodness you can share.


2 Happy Egg yolks
100g salted butter
200g plain flour

2 Happy Eggs
150ml double cream
150ml milk
Pinch of salt
100g mild goat’s cheese
6 asparagus spears

To make the pastry

1. In a bowl, scrape the butter into small pieces and slowly add the flour. Then, press and mix both to make a crumble mixture. Once it’s crumbly, add the Happy Egg yolks and mix through to bind the mixture loosely. To help bind, add 1 tsp of cold water and continue to mix. Only add 1 tsp of water at a time and never more than 4 tsp of water in total.

2. Place the pastry on a piece of clingfilm, wrap tightly, roll into a sausage shape and place in the fridge for 60 minutes.

3. Pre-bake the tart base by, on a floured surface, rolling out the pastry to a thickness of a £1 coin. Gently place the pastry in a floured tart tin, and mould it into the corners. Don’t tidy the edges yet because the pastry will shrink when it’s baked.

4. Prick with a fork all over to stop from rising and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 8 minutes.

5. Remove from the oven, check for any holes or cracks and patch them with your spare pastry. Allow the tart to cool for 5 minutes, glaze it with the beaten happy egg white to seal the base of the tart and place back in the oven for a further 2 minutes. Remove from the oven and trim the edges with a sharp knife.

To make the filling

1. Make the custard by whisking together Happy Egg yolks, cream, milk and salt. Whisk until it’s smooth and fully combined.

2. Cut 5 slices of goat’s cheese and set aside for decorating the tart. Crumble the rest of the goat’s cheese into the bowl and gently fold in.

3. To finish, turn the oven down to 140°C/275°F/Gas Mark 1. Pour the filling into the tart, decorate with the slices of goat’s cheese and asparagus spears. Place the tart in the oven and bake for 20 minutes. Check it’s cooked by lightly shaking the tin, the mixture should be firm but still a bit wobbly.

Serving tip

Serve with a light green salad for even more seasonal freshness.