Corn custard tart

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This simple recipe is a fun twist on the classic English custard tart, with almost no extra work. Although corn is generally associated with savoury cooking, its sweetness and brightness pairs perfectly with the rich custard. 

First published in 2024

Ingredients

Metric

Imperial

Sweet pastry tart shell

  • 1 1/4 cup of plain flour
  • 1/4 cup of cane sugar
  • 1/2 tsp salt
  • 1/2 cup of unsalted butter, cold. cut into pieces
  • 1 egg yolk
  • 2 tbsp of iced water

Corn custard filling

  • 1 cup of corn kernels
  • 1 cup of double cream
  • 4 medium eggs
  • 1/2 cup of cane sugar

Equipment

  • 23cm loose-bottomed tart tin

Method

1

Mix together the flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and add ice water gradually until it forms a dough. Chill for 1 hour

  • 1 1/4 cup of plain flour
  • 1/4 cup of cane sugar
  • 1/2 tsp salt
  • 1/2 cup of unsalted butter, cold. cut into pieces
  • 1 egg yolk
  • 2 tbsp of iced water
2

Roll out the dough, and place into a 23 cm tart tin. Chill again for 30 minutes

3

Blind bake at 190°C for 20 minutes using baking beans or weights, then remove the weights and bake for another 5–10 minutes until golden. Let cool

4

In a blender, purée the corn kernels with the heavy cream until smooth. In a separate bowl, whisk together the eggs and sugar, then combine with the corn mixture until well blended

  • 1 cup of corn kernels
  • 1 cup of double cream
  • 4 medium eggs
  • 1/2 cup of cane sugar
5

 Pour the corn custard filling into the pre-baked tart shell

6

Preheat the oven to 175°C

7

Bake the tart for about 30 minutes, or until the custard is set and the top is lightly golden

8

Allow the tart to cool before serving. It can be enjoyed at room temperature or chilled, based on your preference

First published in 2024

Florence Mae Maglanoc was at university when she opened her Filipino ice cream parlour Mamasons. Today, she also heads up bakery Panadera and restaurant Donia, where she cooks her take on Filipino classics.

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