Making your own flaky pastry is quite troublesome, so you can use puff pastry instead. If you don't have puff pastry, you can use regular tart shells. If you don't want to make the egg custard filling, you can also buy it directly from the supermarket.
Materials
Corn tarts are a bakery bestseller! 🔥🔥🔥 Here's how to perfectly recreate them at home!
First, make the corn custard sauce. Put fresh corn kernels and milk into a high-speed blender and blend until smooth.
After crushing, filter out the cornmeal.
Add egg yolks, sugar, and cake flour, and mix well.
Filter it again
Pour into a non-stick pan and heat over low heat, stirring constantly.
Heat until thickened, then turn off the heat.
After cooling, cover with plastic wrap and refrigerate for 2 hours.
Place the puff pastry into the mold, or use tart shells if you don't have puff pastry. Preheat the oven to 200 degrees Celsius and bake for 20 minutes.
For the egg tart filling, mix eggs, egg yolks, and sugar until smooth.
Heat milk and heavy cream in a saucepan over low heat, stirring constantly.
Heat until bubbling, then turn off the heat.
Pour into the egg mixture while stirring.
Filter it again
Pour in the egg tart filling, filling each tart to about 60-70% full. Bake in a preheated oven at 190 degrees Celsius for about 25 minutes. Oven temperatures vary, so adjust baking time accordingly. Leftover egg tart filling can be stored in plastic containers in the freezer.
Unmold after cooling
Whip 100g of heavy cream until it reaches 60-70% stiffness, add corn custard sauce, and continue whipping. Since the weather is quite warm now, refrigerate the whipped cream until ready to use.
When cutting corn, it's best to use Jia Nong sweet corn (ready to eat straight from the bag) so the kernels don't fall apart when cutting.
Cut into pieces the same size as the egg tart surface.
Sprinkle cream on the egg tarts
Sprinkle a little white sugar on the surface of the corn and bake it with a blowtorch until the surface is slightly charred.
If you don't have a spray gun, use a spoon to heat it, but be careful not to get burned.
Place it on the white sugar and leave it for 2 to 3 seconds. Do not apply pressure to avoid crushing the corn.
Corn on top of the egg tart
One bite, and I was completely satisfied.
Corn tarts are a bakery bestseller! 🔥🔥🔥 Tips for perfectly replicating them at home
If you're going to do this, it's best to read the steps several times and know the order of operations. Don't try to look at the steps while doing it, or you'll get flustered.
