Sweetcorn Custard Tart Recipe

Introduction

This Sweetcorn Custard Tart combines the natural sweetness of corn with a rich, creamy custard nestled in a crisp, buttery pastry. It’s a delightful twist on traditional custard tarts, perfect for an unexpected dessert or a special teatime treat.

Ingredients

• 200g plain flour, plus extra for dusting
• 50g fine cornmeal
• 125g cold unsalted butter, cut into cubes, plus extra for the tin
• 1 tbsp caster sugar
• 500g sweetcorn (defrosted if frozen)
• 150g unsalted butter
• 75g caster sugar, plus 3 tbsp
• 300ml whole milk
• 6 egg yolks (freeze the whites for another recipe)
• 1 tsp vanilla extract
• 200g crème fraîche plus extra to serve (optional)
• Nutmeg, for grating

Instructions

1. Step 1: In a large bowl, tip the flour, cornmeal, butter, sugar, and 1 tsp salt. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Gradually add 50-100ml water, a little at a time, stirring until a dough forms.
2. Step 2: Butter a loose-bottomed 23cm tart tin. On a lightly floured surface, roll out the pastry until slightly larger than the tin and about 2mm thick. Drape the pastry over the rolling pin and carefully transfer it into the tin, pressing it into the base and up the sides. Prick the base all over with a fork, then chill for 30 minutes.
3. Step 3: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line the pastry case with scrunched baking parchment and fill with baking beans or uncooked rice to blind bake. Bake for 15 minutes, remove the beans and parchment, then bake for another 10 minutes until lightly golden. Remove from the oven and let cool.
4. Step 4: While the pastry is baking, cook the sweetcorn in a heavy pan over medium-high heat for about 6 minutes until toasted and fragrant. Add the 150g butter and reduce to medium heat. When the butter starts to smell nutty (about 5 minutes), add 3 tbsp caster sugar and stir for a few minutes more. Stir in the milk, turn off the heat, and let cool slightly.
5. Step 5: In a medium bowl, whisk the egg yolks and remaining 75g caster sugar until pale, thick, and creamy.
6. Step 6: Transfer the sweetcorn mixture to a food processor and blend until smooth. Push the mixture through a fine sieve into a large bowl to remove fibrous bits, working in batches if needed.
7. Step 7: While the sweetcorn mixture is still warm, gradually whisk it into the egg yolk mixture. Stir in the vanilla extract and crème fraîche gently until just combined to avoid creating air bubbles.
8. Step 8: Pour the custard into the cooled pastry shell and bake for 25–35 minutes, until set but with a slight wobble in the center.
9. Step 9: Grate fresh nutmeg over the tart and allow it to cool completely before slicing. Serve with extra crème fraîche if desired.

Tips & Variations

• Use fresh sweetcorn when in season for the best flavor, but frozen corn works well too if thoroughly defrosted.
• For a richer custard, substitute half the whole milk with cream.
• To avoid air bubbles on the custard surface, stir gently and avoid over-mixing once the custard ingredients are combined.
• The sweetcorn custard pairs wonderfully with a sprinkle of fresh herbs like thyme or basil as a savory twist.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven or enjoy cold. The crust may soften slightly after refrigeration but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweetcorn for this tart?

Yes, frozen sweetcorn works well. Just make sure it is fully defrosted and drained before cooking to avoid excess moisture in the custard.

What can I do with the leftover egg whites?

Save the egg whites in the freezer for other recipes like meringues, macarons, or an egg white omelette.

Sweetcorn Custard Tart Recipe

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★★★★★

4.7 from 93 reviews

• Author: Ethan
• Total Time: 1 hr 40 mins
• Yield: 8 servings 1x

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Description

This Sweetcorn Custard Tart combines a crisp, buttery pastry with a creamy, sweet custard made from fresh sweetcorn, butter, and crème fraîche. The tart offers a unique balance of toasted corn flavors and a smooth texture, finished with a fragrant touch of nutmeg. Perfect as a delightful dessert or an elegant afternoon treat.

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Ingredients

Scale 1x2x3x

Pastry

• 200g plain flour, plus extra for dusting
• 50g fine cornmeal
• 125g cold unsalted butter, cut into cubes, plus extra for the tin
• 1 tbsp caster sugar
• 1 tsp salt
• 50–100ml water

Custard Filling

• 500g sweetcorn (defrosted if frozen)
• 150g unsalted butter
• 75g caster sugar, plus 3 tbsp extra
• 300ml whole milk
• 6 egg yolks (freeze the whites for another recipe)
• 1 tsp vanilla extract
• 200g crème fraîche, plus extra to serve (optional)
• Nutmeg, for grating

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Instructions

1. Prepare the Pastry: Tip the flour, cornmeal, butter, caster sugar, and salt into a large bowl. Rub the mixture together with your fingertips until it resembles fine breadcrumbs. Gradually add 50-100ml water, a little at a time, mixing until a dough forms.
2. Chill the Pastry: Butter a loose-bottomed 23cm tart tin. Roll out the dough on a lightly floured surface to just larger than the tin and about 2mm thick. Carefully transfer the pastry over the rolling pin into the tin, pushing it gently into the base and sides. Prick the base all over with a fork, then chill in the fridge for 30 minutes.
3. Blind Bake the Pastry: Heat the oven to 180°C (160°C fan) or Gas Mark 4. Scrunch up a sheet of baking parchment and line the pastry case with it, then fill with baking beans or uncooked rice, pressing down gently. Bake for 15 minutes, remove the parchment and beans, and bake for another 10 minutes until the pastry is lightly golden. Remove and cool.
4. Cook the Sweetcorn: While the pastry bakes, place the sweetcorn in a heavy-based, wide pan over medium-high heat. Cook for 6 minutes until the corn smells toasted. Add the butter and reduce the heat to medium. Cook for about 5 minutes until the butter becomes nutty in smell, then add 3 tablespoons of sugar and stir continuously for a couple more minutes. Stir in the milk and turn off the heat. Let cool slightly.
5. Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks with 75g caster sugar until pale, yellow, and creamy.
6. Blend and Strain Corn Mixture: Transfer the sweetcorn mixture to a food processor and blitz until smooth. Push the mixture through a sieve into a large bowl, discarding any fibrous kernels caught in the sieve. Repeat if needed.
7. Combine Custard Mixtures: While the sweetcorn mixture is still warm, slowly add it to the egg yolk mixture, whisking continuously to prevent curdling. Stir in the vanilla extract and crème fraîche gently, avoiding over-mixing to keep the custard smooth and free of air bubbles.
8. Fill and Bake the Tart: Pour the custard filling into the cooled pastry case. Bake in the oven for 25-35 minutes until the custard is set with a slight wobble in the center. Then generously grate nutmeg over the top.
9. Cool and Serve: Allow the tart to cool completely before slicing. Serve with additional crème fraîche if desired.

Notes

• Freezing the egg whites from the yolks used is a great way to reduce waste—use them later in meringues or omelets.
• Be gentle when mixing the custard to prevent air bubbles, which can create an uneven texture.
• If you don’t have baking beans, uncooked rice is an excellent substitute for blind baking.
• The nutmeg adds a fragrant and warm finish, but adjust the quantity according to your preference.
• You can prepare the pastry a day ahead and keep it chilled wrapped in cling film.

• Prep Time: 25 mins
• Cook Time: 1 hr 15 mins
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: sweetcorn custard tart, corn tart, custard tart, British dessert, sweetcorn recipe