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1
Prepare shrimp by removing the shells and tiny black veins that run on the top and bottom of shrimp (not only are you removing the intestines of the shrimp, but this will also make the shrimp curl curl up once cooked).
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2
Set aside 9 shrimp per tart (if doing individual tarts) for the topping.
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3
Prepare asparagus by trimming the ends and the stems to get rid of the fibrous exterior.
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4
Steam for about 5 minutes (depending on how crisp you like yours we like ours quite crisp).
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5
Set aside.
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6
Mince finely the garlic, shallots and pepper.
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7
Chop the remaining shrimp finely.
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8
This will make the base of the tart.
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9
In a non stick skillet, over high heat pour 1/2 tablespoon of olive oil and heat until pan is hot.
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10
Add shallots, garlic and pepper and stir for a minute.
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11
Add chopped shrimp and saute until shrimp is cooked through.
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12
Then add the heavy cream and a pinch of salt.
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13
Stir through until heated and simmer for a minute.
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14
Remove from heat and cool for a few minutes.
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15
Taste and add more seasonings if needed.
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16
On a baking tray lined with parchment paper, place puff pastry squares evenly apart.
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17
Cover sheets evenly with the shrimp mixture and bake for 20 minutes (until pastry is golden brown and slightly raised).
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18
While tarts are baking, in a non skillet pan add remaining oil and over high heat saute the remaining shrimp and the asparagus.
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19
Season with salt and pepper and once shrimp turn pink add lime juice and cilantro.
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20
Toss together and remove from heat.
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21
Once tarts are finished baking, slide carefully onto plates and top with asparagus and shrimp mixture.
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22
Serve immediately !
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23
We served this with a green salad , perfect for a light dinner or lunch.
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24
Portobello mushrooms would be great in place of the asparagus or shrimp.
