Sunny Asparagus Tart Recipe

In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball. On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes. Cut the asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain. In a bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper. Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425 ° for 15 minutes. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with cheese. Bake at 375 ° for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.