Korean Corn Cream Tart with Salted Egg Yolk韓式粟米忌廉塔配鹹蛋黃
A sophisticated Hong Kong-style fusion dessert combining Korean tart craftsmanship with local salted egg flavors. Buttery pastry shells filled with smooth corn cream custard, crowned with a rich salted egg yolk center. Sweet corn and savory salted egg create an elegant umami-sweet contrast.
01Ingredients
- 100g all-purpose flour
- 50g unsalted butter
- 1 whole egg yolk
- 15ml cold water
- 5g salt
- 200ml fresh corn kernels
- 150ml whole milk
- 100ml heavy cream
- 2 whole egg yolks
- 30g caster sugar
- 15g cornstarch
- 5g unsalted butter
- 6 whole salted egg yolks
- 10g fresh corn kernels for garnish
- 5g edible microgreens
Nutrition (per serving)385kcal
- Protein8.2g
- Carbs28.5g
- Fat27.3g
Fiber 1.1 gSodium 582 mg
02Steps
- Make tart pastry by combining flour and salt in a bowl. Cut in cold butter until mixture resembles breadcrumbs.
- Add egg yolk and cold water, mix until dough forms. Wrap and refrigerate for 30 minutes.
- Roll out chilled dough and line 6 individual tart tins. Prick bases with a fork and blind bake at 200°C for 12 minutes until golden.
- Blend fresh corn kernels with milk and cream until smooth. Strain through fine sieve.
- Whisk egg yolks with caster sugar until pale. Sift in cornstarch and mix well.
- Slowly pour corn mixture into egg yolk mixture while whisking constantly to temper.
- Pass mixture through fine sieve again. Heat gently while stirring until thickened, about 8 minutes. Stir in butter.
- Cool corn custard to room temperature. Divide evenly among baked tart shells.
- Gently place one salted egg yolk in the center of each tart, pressing slightly into the custard.
- Refrigerate assembled tarts for 2 hours until set. Garnish with fresh corn kernels and microgreens before serving.
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