Corn Tart – a delicious recipe with butter, sugar, salt, eggs, yellow cornmeal, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make cornmeal crust: in medium bowl beat softened butter for 30 seconds. Add sugar and 1/2 teaspoon salt and beat until combined. Beat in 1 egg. Add cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into disc and warp in plastic. chill 30 to 60 minutes until easy to handle. Preheat over to 350 degrees F. Pat dough into bottom and sides of 9-inch tart pan. Press evenly into bottom and side with a small glass. Line pastry with double thickness of foil and bake 10 minutes. For filling: Whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt, and the pepper. Pour into pastry shell and bake 35-40 minutes or until set. Let stand 10 minutes. Garnish with tomato and basil if desired.
485
kcal
Calories
31
g
Fat
39
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/3 cup butter, 2 tablespoons sugar, 1/2 teaspoon salt, 3 eggs, and more.
Yes, Corn Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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