Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 package puff pastry, vegan, approx. 270 g
- 500 g asparaus, reen
For the sauce:
- 300 ml water
- 6 tablespoon cornstarch
- 4 tablespoon yeast flakes
- 1 tablespoon margarine
- 1 tablespoon lemon juice
- 1 tablespoon almond butter
- 1 teaspoon kala namak
- 1 teaspoon agave syrup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the bottom 2 cm from the washed asparagus and steam the asparagus in a little water for 10 minutes.
- Mix the ingredients for the hollandaise cream in a blender. Transfer the mixture to a small saucepan and bring to the boil, stirring constantly, until the sauce thickens into a cream.
- Roll out the puff pastry on a baking sheet and brush with the cream. Leave 1 - 2 cm space towards the edge. Spread the asparagus on the cream.
- Bake the tart in a preheated oven at 180 ° C top / bottom heat for about 20-25 minutes until the puff pastry begins to turn brown.
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