Heat oven to 200C/fan 180C/gas 6. Roll
out the pastry on a lightly floured surface
and cut into 12 pieces, roughly 8cm square.
Use each piece to line the holes of a 12-hole
muffin tin and use a ball of trimmings to
press the pastry right down into the corners.
Press a large piece of foil over the tin and
down into the holes, then fill each with
baking beans. Bake for 15 mins until puffed
up and golden, then remove the foil and
cook for 10 mins more. Don’t worry if the
pastry puffs right up.
Meanwhile, trim the asparagus and
separate the stalks from the tips. Bring a
large pan of water to the boil, cook the stalks
for 6 mins, then fish them out and place in
a bowl of iced water. When cold, drain them
again. Cook the tips separately for 3 mins,
then place in the iced water. Put the stalks,
mascarpone and eggs into a small bowl,
season generously with salt and pepper,
then use a hand blender to blitz everything
to a frothy green custard.
Use a spoon to push the pastry back down
into the holes and fill each with the custard.
Drop an asparagus tip into each, then
crumble over the goat’s cheese. Return the
tarts to the oven for 10-15 mins until the
custard has puffed up and set. Leave to cool
before removing from the tins.