The tenth recipe I made from the Savory Tarts & Pies section (the 54th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Corn Pudding Tart, on pages 134-135. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
It tasted wonderful, very light and creamy and the crust was flaky...melt in your mouth goodness. If you would like additional heat you could add more hot chile pepper or red pepper flakes (suggested in the book) as it has a little kick, but not much. I made it for dinner to serve with a grilled steak and a salad. We had leftovers as Matt is on spring break in Boston so we are gathering bits of tarts left for lunches next week. Not a bad deal at all. Definitely a repeat.