Modern Baker: Corn Pudding Tart

      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).

      I used the Rich Pie Dough recipe for the tart crust.  The ingredient list for the Rich Pie Dough:  all-purpose flour, salt, baking powder, butter, and eggs. 

      The ingredient list for the filling:  fresh sweet corn, butter, scallions, chives, hot chile pepper, cream, salt and pepper, and eggs. 

      Oh, I am just loving my little 6" tart pan, things go together so quickly and then I have this cute little tart in no time at all.  (Obviously it does not take much to thrill me these days.) 

      Grating the corn off the cob didn't take long, the rest is just cutting up things and mixing things and throwing them all in a bowl to mix up and pour into the tart shell.  It bakes for 30 minutes, cools a few to unmold the tart and slice it.
      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.    

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.