Delicious Corn Cheese Tart
Delicious Corn Cheese Tart
Why Not Combine Corn Cheese and Tart? The Irresistibly Delicious Mini Corn Cheese Tart!
It’s impossible not to love! This corn cheese tart is a guaranteed hit. It’s the perfect recommended dessert for those snack cravings, featuring gooey cheese and popping corn kernels. Enjoy your delicious baking!
Tart Dough- 180g low-gluten flour
- 90g unsalted butter, cold and cubed
- 24g egg yolk (about 1.5 yolks)
- 36g cold water
- 2g salt
Corn Cheese Filling- 1/2 can (approx. 100g) corn kernels, drained
- 2 Tbsp mayonnaise
- 1 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp minced onion
- 5 cocktail sausages, finely chopped
- 140g mozzarella cheese
- Pinch of dried parsley (for garnish)
- 1/2 can (approx. 100g) corn kernels, drained
- 2 Tbsp mayonnaise
- 1 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp minced onion
- 5 cocktail sausages, finely chopped
- 140g mozzarella cheese
- Pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
[Tart Dough] In a bowl, combine 180g of low-gluten flour. Add 90g of cold, cubed unsalted butter. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. 
Step 2
Gently rub the butter and flour mixture between your palms to create a fine, crumbly texture. Work quickly to prevent the butter from melting.
Step 3
In a separate small bowl, whisk together 36g of cold water, 2g of salt, and 24g of egg yolk. Pour this liquid mixture over the flour-butter mixture. Use a scraper to gently combine the ingredients until a dough just comes together. Avoid overmixing, as this can develop gluten and make the crust tough.
Step 4
Once the dough forms a cohesive ball, gently press it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax, making the dough easier to handle, and re-solidifies the butter for a crispier crust.
Step 5
[Corn Cheese Filling] Drain the corn kernels thoroughly in a sieve. Finely chop the 5 cocktail sausages. Mince the onion. 
Step 6
In a medium bowl, combine the drained corn, chopped sausages, 2 Tbsp of mayonnaise, 1 Tbsp of sugar, a pinch of black pepper, and 1 Tbsp of minced onion. Mix well until all ingredients are evenly incorporated.
Step 7
On a lightly floured surface, roll out the chilled dough to approximately 5mm thickness. Cut out rounds of dough to fit your tartlet molds and carefully press the dough into each mold, ensuring it lines the bottom and sides evenly. Trim any excess dough.
Step 8
Line the tart shells with parchment paper and fill with pie weights (or dried beans/rice). Bake in a preheated oven at 180°C (350°F) for about 25 minutes. This ‘blind baking’ step helps prevent a soggy bottom. Carefully remove the parchment paper and weights, then bake for an additional 5 minutes until the shell is lightly golden and set.
Step 9
Fill the pre-baked tart shells generously with the corn cheese mixture. Top evenly with 140g of mozzarella cheese. Return to the oven at 170°C (340°F) and bake for about 10 minutes, or until the cheese is melted and bubbly. Garnish with a pinch of dried parsley. Your delicious corn cheese tarts are ready to be enjoyed! They are best served warm when the cheese is wonderfully stretchy.
