Easter Tartelets with Creamed Shrimps and Asparagus

Most believe that Easter is the historic day of Jesus’ resurrection but why the name Easter? Is it because of a goddess named Eostre, who represents spring and fertility or does the word come from the German word which comes from an old latin word for dawn? In Spring, dawns mark the beginning of the days that will outlast the nights, and those dawns erupt in the east. The logic seems to have been Spring>sun>dawn>east. Who knows. We just enjoy these days and most of us will be gathering to partake in a nice dinner. I will be serving lamb for my family. Nothing new with that. But I will be serving Tartelets with shrimps and  asparagus, a Danish classic dish. Grown ups and children alike love these little tarts. They could be make with chicken and asparagus, or lobster, fish fillets or any number of other good things.Today, the recipe is with shrimps and asparagus.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tarlelets with Creamed Shrimp and Asparagus Serves 5-6

2 tbsp. butter

2 tbsp flour

1 cup of asparagus water from the jar of asparagus

1 cup heavy cream

1 egg yolk

200 g shrimps

200 g asparagus from a jar

10 tarlelets

Garnish: cress or dild

To make the filling, melt the butter over medium heat, stir in the flour and add the asparagus water a little at a time, stirring all the time. Add the cream a little at a time, stirring all the time. Add a little of the hot broth to the egg yolk and then pour the mixture     back into the broth. Do not  let the sauce boil. Heat the shrimps and asparagus which has been cut into smaller pieces in the sauce.

To assemble, warm the tartelets* after the instructions on the package . Place a large spoonful of the filling in each tartelet and garnish with cress or dild.

*I am not sure if tartelets can be bought in other countries. So, here is a recipe for them.

6 oz. (l75 grams) flour

3 oz. (90 grams) butter

1 egg

Sift the flour into a mixing bowl. Add the butter and rub it into the four with your fingertips until the mixture resembles fine breadcrumbs. Add the egg (maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth; do not overwork the dough or it will become oily and the baked pastry will be tough.

On a lightly floured surface, roll out the dough to a thickness of 1/4  inch.  Cut out 12 circles with a glass and use them to line a 2½ inch deep muffin tin. Prick the insides with a fork, the chill the tarlet cases for 30 minutes.

Preheat the oven to 350°F. Arrange the tartlet cases on a baking sheet and bake 5 minutes.

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