Curried  Hollandaise Tart

 5 tbsp Kopi Thyme’s Kari Ayam

1 ½ tbsp Lime Juice

1 cup Grated Cheese

1 ½ cup Heavy Cream

4 Egg Yolks

2 tbsp Salt

½ cup Butter, melted

6 Lime Leaves (centre vein removed)

397g Puff Pastry

1. Heat oven to 400F. Roll out pastry dough to about 11in x 13in. Line a baking sheet with baking parchment (allowing a little to hang over) and place the pastry on to the baking sheet. Cut a parchment sheet to around 9in x 11in and place baking beans. Beat the egg with a little salt and brush a little over the border of the pastry.
2. Chill pastry in the fridge for 15min. Bake the pastry for 15-20min until golden and puffed up. Remove from oven and remove baking beans. Gently press the central area down with a spoon. Turn oven up to 380F.
3. Meanwhile, in a bowl, whisk together the hollandaise sauce with the remaining egg, grated cheese, heavy cream, lime juice and lime leaves. Mix well with a blender or immersion blender. Then slowly incorporate melted butter and salt until mixture is smooth (do not over beat/blend mixture).                                                 
4. Spread the hollandaise mixture over the pastry case inside the central area and place the asparagus spears in alternate directions across the pastry. 
5. Bake in the oven for 15-20min until the asparagus is roasted and the hollandaise has a golden brulée appearance.
6. Let it cool down and it is ready to be served.