Corn Pudding Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    generous servings
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Vicky Zeph, chef-owner, along with her brother Mike, of Zephs’ Restaurant in Peekskill, New York, makes the best corn pudding I have ever tasted. I like it because it isn’t overly sweet as some corn puddings can be. The only difference between Vicky’s pudding and the tart filling here is that she uses 15 ears of corn (9 grated and 6 with the kernels cut off). The resulting pudding holds its shape well enough to be spooned onto a plate without running. When I spoke with Vicky about this recipe, she agreed that less corn would make a creamier tart filling.


  • 5 ears of fresh sweet corn, yellow, white, or mixed
  • 4 tablespoons unsalted butter, melted
  • 1 bunch scallions (green onions), white part and about half the green, finely sliced
  • 1 small bunch chives, finely sliced
  • 1 small hot chile pepper, such as a jalapeño or a serrano, stemmed, halved, seeded, and finely sliced or ¼ teaspoon crushed red pepper
  • cups heavy (whipping) cream
  • Salt and freshly ground black pepper
  • 3 large eggs
  • One 10- or ll-inch (25- or 28-cm) tart crust, unbaked, made from Rich Pie Dough, or No-Roll Flaky Dough


  1. Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
  2. Set a box grater over a shallow bowl and grate the kernels from 3 of the ears of corn, using the large teardrop-shaped holes. After grating the corn, use the back of a knife to scrape any remaining juices from the cobs into the bowl. Use a knife to cut the whole kernels from the remaining 2 ears of corn.
  3. Stir in the butter, and then the scallions, chives, chile, cream, and salt and pepper, one at a time. Taste for seasoning and add more salt to taste, keeping the filling a little overseasoned to make up for the addition of the eggs. Whisk the eggs in a bowl, then stir them into the filling.
  4. Pour the filling into the tart crust. Bake the tart until the crust is baked through and well colored on the bottom and the filling is set and puffed, about 30 minutes.
  5. Cool the tart on a rack until it is no longer red-hot and serve it warm. After the tart has cooled slightly, unmold it by removing the sides of the pan.


This is a perfect accompaniment to baked ham or roast chicken. Or serve it for brunch with bacon or sausages.


Wrap and refrigerate leftovers and reheat them briefly at 375°F (190°C) before serving.