Ingredients

200g plain flour, plus extra for dusting

50g fine cornmeal

125g cold unsalted butter, cut into cubes, plus extra for the tin

1 tbsp caster sugar

500g sweetcorn (defrosted if frozen)

150g unsalted butter

75g caster sugar, plus 3 tbsp

300ml whole milk

6 egg yolks (freeze the whites for another recipe)

1 tsp vanilla extract

200g crème fraîche plus extra to serve (optional)

nutmeg, for grating

Instructions

Step 1: Tip the flour, cornmeal, butter, sugar, and 1 teaspoon salt into a large bowl. Rub together until the mixture resembles breadcrumbs. Gradually add 50-100ml water, a little at a time, until a dough forms.

Step 2: Butter a loose-bottomed 23cm tart tin. Roll the pastry out on a lightly floured surface until slightly larger than the tin and about 2mm thick. Loosely drape the pastry over the rolling pin and unravel into the tin. Press the pastry gently into the base and sides. Prick the base all over with a fork, then chill for 30 minutes.

Step 3: Heat the oven to 180°C (160°C fan/gas mark 4). Scrunch a sheet of baking parchment and line the pastry case with it. Fill with baking beans or uncooked rice, pressing down gently. Bake for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until lightly golden. Remove from the oven and allow to cool.

Step 4: While the pastry bakes, prepare the custard. Place the sweetcorn in a heavy-based, wide pan over medium-high heat and cook for 6 minutes until it smells toasted. Add the butter and reduce heat to medium. After about 5 minutes, once the butter smells nutty, add 3 tablespoons sugar and stir continuously. After a few minutes, add the milk and turn off the heat. Let cool slightly.

Step 5: In a medium bowl, whisk the egg yolks with the remaining 75g caster sugar until pale, yellow, and creamy.

Step 6: Transfer the corn mixture to a food processor and blitz until smooth. Push through a sieve into a large bowl to remove the fibrous outer kernels, discarding them. You may need to do this in batches.

Step 7: While the sweetcorn mixture is still warm, slowly add it to the egg yolks, whisking continuously. Stir in the vanilla extract and crème fraîche just until combined, being careful not to over-mix to avoid air bubbles.

Step 8: Pour the custard into the cooled pastry case and bake for 25-35 minutes until the filling is set but still slightly wobbly in the center. Grate nutmeg generously over the top, then allow the tart to cool completely before slicing.

Step 9: Serve slices with extra crème fraîche if desired.

Tips & Variations

For a nuttier flavor, use brown butter when cooking the corn.

You can substitute crème fraîche with sour cream for a slightly tangier custard.

Use fresh sweetcorn in season for the best flavor, or high-quality frozen corn when out of season.

To avoid air bubbles on the custard surface, mix gently when combining ingredients and pop any bubbles with a skewer before baking.

FAQs

Can I use whole eggs instead of just egg yolks?

Using only egg yolks gives the custard a richer and creamier texture. Whole eggs may make it firmer and less smooth, so it’s best to stick with yolks for this recipe.

How do I prevent the pastry from shrinking during baking?

Chilling the pastry before blind baking helps prevent shrinkage. Also, avoid stretching the dough when lining the tin and prick the base with a fork to allow steam to escape.