I love baking. I love taking nice pictures for my blog. And I love corn (particularly the sweet American corn niblets. The kind that come in a tin. Yes I know. They are unhealthy. But I still love them, okay?). But when all three things come together and perfectly for one post ... my day is made.
Eden restaurant in Chennai serves up this awesome spicy corn on toast. It is a great tasting dish but rich. I am sure they are very generous with their cream and butter. This spicy corn recipe is based on that. I made it purely from tasting the one at Eden.
I have to say, at the cost of blowing my own trumpet, it turned out exactly like theirs. Tasted just the same. But instead of serving it up on toast, I made these little tartlets and served it as an appetizer at a recent dinner. They went like hot cakes. I ran out of them even though I made more than five dozen. There were other appetizers too. There were only 8 guests. Enough said.
For the Tarts -
200 grams All Purpose Flour
100 grams ice cold Butter
A pinch Baking Powder
For the Corn filling -
1 tin Corn Niblets
1 tablespoon All Purpose Flour
1 cup Milk
1 tablespoon Butter
1 Onion chopped really finely
2 Green Chillies chopped fine
2 tablespoons Tomato Puree
1/4 cup Cream
Salt to taste
For the tarts:
Sift the baking powder and flour together.
Cut the butter into pieces and mix into the flour using fingertips till it resembles fresh breadcrumbs.
Gather into a dough. If very dry, add ice cold water a teaspoon at a time till a dough is formed. You will not need to much water so be very careful while adding the water.
Press out thinly into the tart moulds. Bake at 180 deg C for about 12-15 minutes till a light golden brown.
For the filling:
Melt butter on a slow flame and add the green chillies and onion.
When well fried, add the flour. Fry well and add milk in a steady stream taking care not to allow lumps to form.
Cook till thickened and a saucy consistency is obtained.
Add the tomato puree and cream and cook well.
Add in the corn niblets.
To serve -
Spoon the filling into the tarts. Serve hot.