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Asparagus, lemon & ricotta tart
- 500g pack shortcrust pastry
- flour , for dusting
- 4 eggs , plus 1 egg yolk
- 400ml double cream
- 2 lemons , zest only
- 2 x 250g packs asparagus , ends trimmed
- 140g ricotta
- handful mint leaves, chopped
- sea salt flakes, to serve
Directions:View on BBC Good Food
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