Mascarpone & gorgonzola cheese tart

4 eggs

450 mascarpone  

225 gorgonzola cheese

1/2  of the sour cream pastry recipe

fresh asparagus one or two bunches

note I added 200g smooth ricotta plus 250g of mascarpone instead of the 450 mascarpone 

Blind bake pastry for 10 minutes ( with baking weights )

whiz eggs and cheeses in food processor until smooth then season

Pour into tart shell

added fresh asparagus on top

bake in 180 'c  for 35minutes or until golden and firm to touch