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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks with 75g caster sugar until pale, yellow, and creamy.
- 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.
- 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.
- 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.
- 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
