* Exported from MasterCook *
Modern Baker Corn Pudding filling for Tart
Recipe By :"The Modern Baker" by Nick Malgieri, DK Publishing, 2008
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
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5 ears corn
4 tablespoons unsalted butter -- softened
1 bunch scallions -- white part and half the green, finely sliced
1 small bunch chives
1/4 teaspoon crushed red pepper
5 1/2 cups whipping cream
1 teaspoon salt -- or to taste
Freshly ground pepper -- to taste
3 large eggs
1. Set rack in the lowest level of the oven and preheat oven to 350 degrees.
2. Grate corn from 3 ears; cut whole kernels from 2 ears. Use a knife to scrape cobs clean.
3. Add the butter, scallions, chives, crushed red pepper, cream, salt and pepper to the corn. Taste for seasoning, but overseason slightly to make up for the eggs, which are about to be added.
4. Whisk eggs and stir into filling. Pour filling into tart crust. Bake until crust is baked through and the filling set and puffed, about 30 minutes.
Serves 8
Modern Baker Tart Shell
11/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
10 tablespoons unsalted butter, chilled
1 large egg, chilled
1 large egg yolk, chilled
1. Combine flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Add butter and pulse about 20 times to finely mix in the butter.
2. Add the egg and egg yolk and pulse until the dough just begins to form a ball. Turn out dough and press into a disc about a 1/2-inch thick. Chill dough before rolling. Once it has been rolled and fitted in the pan, chill again before baking.
For a 10-inch tart or 6 individual tarts
Source:
"Mercury News"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 tart"
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Per Serving (excluding unknown items): 692 Calories; 69g Fat (87.0% calories from fat); 8g Protein; 16g Carbohydrate; 2g Dietary Fiber; 319mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 13 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
