Description
A sweet and creamy twist on classic egg tarts—this version includes tender corn kernels for added texture and natural sweetness. A popular variation across parts of Asia.
Ingredients
1 package frozen tart shells (about 12 shells)
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup sugar
1/2 cup sweet corn kernels (fresh, canned, or frozen and thawed)
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and salt until smooth.
3. Strain the mixture through a fine sieve to ensure a silky custard.
4. Evenly divide the corn kernels among the tart shells.
5. Pour the custard mixture over the corn, filling each shell just below the rim.
6. Place the tart shells on a baking tray and bake for 20–25 minutes, or until the custard is set and slightly golden on top.
7. Let cool for 10–15 minutes before serving warm or chilled.
Notes
Use canned sweet corn that is well-drained, or steam fresh corn kernels for best results.
Straining the egg mixture creates a smoother custard texture.
These tarts can be refrigerated and enjoyed cold or lightly warmed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 tart
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: corn egg tart, sweet corn dessert, custard tart, Asian pastry