Vanilla Corn Custard Tarts

Who says corn is only for savory dishes? These vanilla corn custard tarts highlight the natural sweetness of corn, blended with vanilla and the rich creaminess of a cream and milk-based custard. Inspired by the classic Parisian Flan, the custard is first cooked on the stovetop before finishing in the oven. The base is a tender shortcrust pastry - with the option to add cornmeal for extra texture - while a final dusting of cornmeal on top delivers a toasty, golden finish.

This recipe makes 18 mini tarts, but you can also make a larger 9-inch tart, or 6 medium tarts using a muffin tin.

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Servings 18 Mini Tarts

Prep Time 35

Cook Time 1

Rest Time 1 10

Total Time 2 5

Equipment

18 Mini Tart Molds Alternative: Muffin tin (6 wells) or a 9-inch tart

Ingredients

Shortcrust Pastry

¾ cup all-purpose flour
¾ cup cake flour or use all all-purpose flour
8 tbsp butter cold and cubed
3 tbsp corn meal medium-grind, optional
¼ cup powdered sugar
⅛ tsp salt
1 egg yolk
water cold, optional

Corn Custard

1 cup heavy cream
¾ cup whole milk
¾ cup granulated sugar divided
⅛ cup cornstarch
2 egg yolks
1 egg
2 tsp vanilla extract or half a vanilla bean
1 ½ cup fresh sweet corn shelled, or frozen
cornmeal medium-grind, optional

Instructions

Make the Tart Shells

Mix the flours, powdered sugar, cornmeal (if using) and salt until well combined. Cut in cubed butter and rub the mixture between your fingers and palms until it resembles coarse sand. Add in the egg yolk and knead until a cohesive dough forms. If it feels dry, add a little cold water 1 tbsp at a time. Flatten into a disc, cover and refrigerate for about 10-15 minutes.
On a lightly floured surface, roll the dough into a large circle about ⅛-inch thick. Using a cookie cutter that is 1 -2 inches larger than your tart shells, cut out as many rounds as you can. It's ok if the dough breaks, it's a soft dough – just patch and press as needed. Trim the excess and prick all over with a fork. Re-roll remaining dough and repeat process until all the dough is used.
Freeze uncovered for 30 minutes.
Meanwhile, preheat oven to 375℉. Remove the frozen tart shells and bake about 15 minutes until the crust is lightly golden. Allow to cool slightly.
Note: If using a muffin pan or larger tart shell, line the frozen shell with parchment and bake with pie weights to avoid too much puffing.

Make the Corn Custard

Add the heavy cream, milk, and half the sugar to a medium-sized pot. Add the shelled corn and scraped vanilla seeds and pod, if using. Cook on medium heat until steaming, then turn off and cover. Allow the corn to soften and infuse the milk (along with vanilla) for about 15-20 minutes.
Strain the corn out and return the milk mixture to the pot. Bring to a simmer. Meanwhile, blend the corn until almost smooth. For a smoother texture, blend until smooth if you have a powerful enough blender.
In a heatproof bowl, whisk the eggs, sugar, and salt. Whisk in the cornstarch until fully combined. Slowly drizzle in the hot milk, whisking constantly. Once fully combined, return the entire mixture back to the pot on medium heat. Cook until the mixture thickens, whisking constantly. When you see one or two lazy bubbles in the center, stop and remove from heat. Whisk in the blended corn and vanilla extract, if using instead of pod.
Optional: Before adding the corn, you can pour the custard through a strainer, pressing with the back of a spatula, to strain out any pieces of cooked egg.

Assemble and Bake the Tarts

Lower the oven temperature to 350℉.
Pipe or spoon the custard equally into your par-baked tart shells, filling to the top. Sprinkle cornmeal over the tarts if you want added texture.
Bake the tarts for 40-50 minutes, until they are nicely browned on top. Remove from oven and allow to cool completely. Once cooled, refrigerate until completely chilled, at least 4-6 hours. Bring back to room temperature before enjoying!

Author: Rena

Calories: 209kcal

Course: Dessert

Cuisine: American, French

Keyword: apple pie, autumn recipe, fall recipe, Tart

Nutrition