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Preheat oven to 325 degrees. Lay half of the Brie cheese in the bottom of the tart pan. Sprinkle the asparagus over the top and lay the other half of the Brie on top. In a small bowl, whisk together the heavy cream, eggs, sherry, Fustini’s Sicilian Lemon Balsamic Vinegar and salt and pepper. Ladle the egg mixture into the tart shells filling not quite to the top, Bake in preheated oven until set and lightly browned - 18 to 22 minutes. Let cool slightly before unmolding and serving
Pulse flour and salt together in the food processor. Add Fustini’s Herbs de Provence olive oil, butter and Fustini's Tuscan spice blend and pulse to create small pea-size pieces. While pulsing, add the wine and water to make a dough. Flatten dough to a disk and wrap in film wrap and refrigerate for at least 2 hours or overnight. Roll dough out to fit the tart pan or cut into pieces to fit several small tart pans and trim edges.
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