Corn & Blueberry Tart Recipe
corn custard, blueberry mousse, corn crisp, fresh blueberries
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Ingredients
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Corn Custard
Blueberry Mousse
Corn Crisp
Garnish
Method
Corn Custard
- 1
Prepare the Corn Custard
In a blender, combine fresh corn kernels, heavy cream, sugar, eggs, and salt. Blend until smooth.
- 2
Bake the Custard
Pour the mixture into a greased tart pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until set. Let it cool completely.
Blueberry Mousse
- 3
Prepare the Blueberries
In a saucepan, combine fresh blueberries and sugar over medium heat. Cook until the blueberries are soft and release their juices, about 5 minutes.
- 4
Make the Mousse
Dissolve gelatin powder in water and let it sit for 5 minutes. Add it to the warm blueberry mixture. Once cooled, fold in the whipped cream gently until combined.
Corn Crisp
- 5
Prepare the Corn Crisp
In a mixing bowl, combine cornmeal, all-purpose flour, sugar, butter (melted), and salt. Mix until crumbly.
- 6
Bake the Crisp
Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let cool.
Assembly
- 7
Assemble the Tart
Once the corn custard is cool, spread the blueberry mousse evenly on top of the custard. Crumble the corn crisp over the mousse.
- 8
Garnish
Top with fresh blueberries and mint leaves for decoration before serving.
