• Step 1: Grease the base and sides of an 8 inch (20cm) tart tin.
• Step 2 Make the Wholemeal Shortcrust Pastry
• Food Processor Method - Blitz together the flour, salt, butter and trex until you have a fine breadcrumb consistency. This should only take a few seconds. Add enough of the very cold water to make a smooth dough with a putter texture. Note: You may not need all the water.
  150 g Wholemeal flour such as spelt flour., ¼ level teaspoon sea salt, 50 g unsalted butter fridge cold cut into cubes, 25 g vegetable block such as Trex or Crisco, 35 g very cold water
• Rubbing in Method - Using your fingertips, rub the flour, salt, butter and trex together until you reach fine breadcrumbs. This will take a few minutes. Add enough water as above and bring it all together until you have a smooth dough. Do not overhandle the dough as this sometimes makes it tough when baked.
• Flatten the dough a little, then wrap it in cling film and leave it in the fridge for about 30 mins to rest.
• Step 3: When rested take the dough out of the fridge and roll it out between two sheets of baking parchment, to about 3 mm thick and large enough to line your 8” tart tin. Press the dough firmly into the tart tin leaving the remaining dough overlapping the sides. Using your rolling pin, roll over the top of the tart tin to cut through the pastry. Tip: Freeze any offcuts to make a quick pie topping another time.
• Step 4: Using a fork, prick the base of the pastry at intervals. This helps the pastry remain flat during blind baking allowing any air bubbles to escape.
• Step 5: Cover the pastry base with crunched up baking parchment and return the dough back to the fridge and leave for a further 10 mins while you preheat the oven to 200c deg fan assisted. TIP: Covering the pastry dough while in the fridge, helps prevent it from drying out.
• Step 6: When ready to blind bake, remove the pastry from the fridge and add enough dried beans to cover the baking parchment and fill the pastry case.
• Step 7: Bake for 20 mins or until the pastry feels dry to the touch. Remove the parchment and beans and return to the oven for 2 more minutes to dry a little more. When baked, turn the oven down to 170 deg.

Make the Asparagus Filling

• Step 8: In a large jug, mix together the milk, cheese, eggs and season to taste. Give everything a good mix. Pour the milk mixture into the baked shortcrust pastry tart. Arrange the ribbons of ham, then arrange the asparagus tips over the top of the Serrano Ham. TIP: Cut the Asparagus down to size if needed, and use the ends to fill any gaps. Add more grated cheese if you wish. 
  150 ml whole milk, 50 g cheddar cheese, 2 medium eggs, Salt and pepper to taste., 35 g Serrano Ham about 5 thin slices, 10 Asparagus tips., 30 g cheddar cheese grated
• Step 9: Bake in the oven for about 20 - 25 mins or until baked in the centre with a golden colour on the top.