Corn custard tart
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.
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
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
Roll out the dough, and place into a 23 cm tart tin. Chill again for 30 minutes
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
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
Pour the corn custard filling into the pre-baked tart shell
Preheat the oven to 175°C
Bake the tart for about 30 minutes, or until the custard is set and the top is lightly golden
Allow the tart to cool before serving. It can be enjoyed at room temperature or chilled, based on your preference
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
