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Preheat the oven to 350F.
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Grease a 9-inch square or round baking dish with butter.
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Set aside.
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Combine the corn and the milk in a food processor and puree until the corn is well blended.
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The result will be a mixture with a rough consistency.
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Put the egg yolks in a large mixing bowl and, using a rubber spatula, mix until well blended.
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Add the pureed corn mixture, melted butter, cornstarch, baking powder, and salt.
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Mix well.
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Put the egg whites in a bowl.
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Using an electric hand-mixer, beat until stiff peaks form.
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Using the same rubber spatula, stir one-quarter of the beaten egg whites into the corn mixture.
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Carefully fold in the remaining egg whites.
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Pour the corn mixture into the prepared baking dish and bake for 1 hour.
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The tart is ready when a skewer inserted in its center comes out clean and the top is golden brown.
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Because the texture of the tart is similar to that of a souffle, the best way to serve it is to scoop it out of the pan with a large spoon.
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INGREDIENTS
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Corn
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Frozen corn works just as well as fresh corn and is preferable during the winter when corn is not in season.
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If you are using frozen corn, measure the amount needed before defrosting.
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TECHNIQUES
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Pureeing Corn
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A food processor is the best equipment to use for this.
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You can put all the ingredients in at once and let it puree.
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A blender can also work; however, you may have to puree the corn in batches and scrape down the mixture with a rubber spatula.
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ADVANCE PREPARATION
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This dish is best eaten soon after it has come out of the oven.
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However, you can serve it at room temperature after it has sat for an hour or so.
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SERVING SUGGESTIONS
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While this recipe calls for a 9-inch square or round baking dish, you can go the extra mile and make individual tarts in 6-ounce ramekins.
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Reduce the baking time to 30 minutes.
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The individual tarts are ready when a skewer inserted into the center comes out clean.
