Sweet Corn Coconut Tart is a delightful dessert that combines the natural sweetness of corn with the rich creaminess of coconut. This unique tart is perfect for those who love to explore new flavors and textures in their baking. With its buttery crust and luscious filling, Sweet Corn Coconut Tart is sure to impress your family and friends at any gathering. This recipe is not only delicious but also easy to make, making it an ideal choice for both novice and experienced bakers alike.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons cold water
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup coconut milk
- ½ cup sweetened shredded coconut
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Tart Crust
In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of softened butter, and ¼ cup of granulated sugar. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs. Add the egg yolk and 2-3 tablespoons of cold water, mixing until the dough comes together. Press the dough into a 9-inch tart pan and refrigerate for 30 minutes.
Step 2: Pre-bake the Crust
Preheat your oven to 350°F (175°C). Remove the tart crust from the refrigerator and line it with parchment paper. Fill the crust with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until lightly golden. Allow the crust to cool.
Step 3: Prepare the Filling
In a blender, combine 1 cup of sweet corn kernels, 1 cup of coconut milk, ½ cup of shredded coconut, ½ cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth and well combined.
Step 4: Fill the Tart
Pour the corn and coconut mixture into the pre-baked tart crust, spreading it evenly. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and slightly golden on top.
Step 5: Cool and Serve
Once baked, remove the tart from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Serve the Sweet Corn Coconut Tart chilled or at room temperature, garnished with additional shredded coconut if desired.
FAQs
Can I use canned corn for this recipe?
Yes, you can use canned corn. Just make sure to drain and rinse it before using.
How can I store leftovers?
Store any leftover Sweet Corn Coconut Tart in an airtight container in the refrigerator for up to 3 days.
Can I make this tart gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of this tart.
What can I serve with Sweet Corn Coconut Tart?
This tart pairs wonderfully with whipped cream, vanilla ice cream, or fresh fruit for added flavor and texture.