Lobster and asparagus tart recipe
 These individual tarts are the perfect starter for a summer dinner party. For this recipe you will need four 10cm/4in tins 250g/9oz plain flour2 tsp finely chopped thyme leaves150g/5½oz cold unsalted butter, cubed1 free-range egg, beaten1 free-range egg yolk, beaten with 1 tbsp milksalt 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt 2 leaves gelatine (bronze, if available), soaked in ice-cold water50g/1¾oz unsalted butter325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double creamsalt and freshly ground black pepper 2 leaves gelatine (bronze, if available), soaked in ice-cold water 50g/1¾oz unsalted butter 325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double cream salt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar1 tbsp finely chopped chervil, plus extra leaves, pickedsalt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces 8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar 1 tbsp finely chopped chervil, plus extra leaves, picked salt and freshly ground black pepper Method 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.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. 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.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.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. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. Recipe tips You can make the mousse and tart cases the day before and assemble the tarts just before serving.