To make THE PASTRY - Using an electric mixer, place the flour, butter and salt in the bowl with the paddle attachment and mix on a low speed until it resembles breadcrumbs. Add the cold water and continue to mix until it all comes together as a dough. Remove from the bowl and roll it into a flattened ball. Wrap in plastic wrap and place in the fridge for at least 30 minutes or overnight.

Preheat the oven to 180°C.

Roll out the pastry to fit a 28cm flan dish or a loose bottom tart tin, leaving the excess to drape over the sides of the dish.

Prick the bottom of the pastry with a fork and then line the pastry with greaseproof paper and weigh it down with baking beans.

Bake for about 15 minutes and then remove the baking bean and greaseproof paper and bake for another 5 minutes.

Remove from the oven and trim off the excess pastry.

Blanch the cut up asparagus for about 4 minutes and then immediately drain and run under cold water.

In a medium bowl, mix the ricotta, cream, eggs, seeded mustard and some salt and pepper together.

Sprinkle the grated parmesan cheese over the pastry base, followed by the asparagus. Pour over the ricotta mixture and place asparagus spear heads on top if you wish to.

Place in the oven and cook for 30 minutes, or until the tart is set and golden in colour.