Asparagus Tarts with Wild Garlic Cream

For the wild garlic cream, rinse the garlic, pat dry and finely chop. Stir the quark with milk, season with salt and pepper and add the wild garlic. Refrigerate for about 1 hour.

Preheat the convection oven to 200°C (approximately 375°F). Brush the tart tins lightly with oil.

For the tarts, cut the filo sheets into squares slightly larger than the baking molds (about 20 x 20 cm) (approximately 8 x 8 inches) (8-12 pieces) and place together, slightly offset. Line the tart tins with 2-3 leaves.

Rinse the asparagus and drain well. Blanch in boiling salted water, rinse in cold water and pat dry. Distribute the spears on the pastry.

Stir the milk together with the eggs, sour cream, and Parmesan and season with salt and pepper. Pour over the asparagus and bake until golden brown, about 35 minutes.