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Doubly Sweet Corn Tarte

Makes one 10" diameter tarte or four 4" tartes
Serves 4, 6 (depending on the size of each slice)

This recipe uses a large quantity of corn. Try it when corn is abundant, fresh and cheap.

The technique is a bit unusual and was inspired by a similar dish developed at One Market Restaurant in San Francisco. Raw corn kernels are cut off the cob and put through a juicer to extract the "corn milk", which is then cooked to a thick custard. This custard is combined with fresh whole corn kernels as the filling for a tarte.

Juicing the corn kernels is admittedly time-consuming and messy, but definitely worth the effort.  We call this "Doubly Sweet Corn Tarte" because the "corn milk" combined with fresh whole corn kernels produces an intensely flavored, sweet and succulent tarte that will overwhelm family and friends.

The tarte can be simply garnished with fresh cherry tomatoes or it can be dressed up with a spoonful of seasoned lobster, crab meat or shrimp.

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Make 4" tartes for individual servings.
More work, but also more dramatic.

Cornmeal Pastry Crust:

1 ¾ cups unbleached flour
½ cups fine-grit corn meal
¼ cup Crisco
½ cup chilled, unsalted butter
1 tsp salt
6 TBS ice cold water

Corn Filling:

Serving:

  • The tarte can be served directly from the oven or at room temperature.

  • Garnish with red and yellow cherry tomatoes, cut in half (lengthwise) and lightly seasoned with olive oil, sea salt and finely chopped thyme or dill.  If you are using lobster or crab meat, dress it in the same way and put a spoonful over each slice.

  • For a double treat, try serving this tarte alongside the Roasted Roma Tomato Tarte.

Notes: