Name: Corn Pudding Tart
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, about 8 generous servings
Cuisine: United States
Ingredients: One 10- or ll-inch (25- or 28-cm) tart crust, unbaked, made from Rich Pie Dough, or No-Roll Flaky Dough; 3 large eggs; 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; 1½ cups heavy (whipping) cream; Salt and freshly ground black pepper; 1 bunch scallions (green onions), white part and about half the green, finely sliced; 4 tablespoons unsalted butter, melted; 5 ears of fresh sweet corn, yellow, white, or mixed

Preparation info

Makes one 10- or 11 inch 25- or 28 cm ) tart, about
8
generous servings

Difficulty
Easy

Appears in

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