- softened butter - 1/3 cup
- sugar - 2 items. spoons
- salt - 1/2 teaspoonfuls (plus 1/2 teaspoon to crust)
- eggs - 3 pieces
- Yellow corn flour - 2/3 Cups
- flour - 2/3 Cups
- milk in half with cream - 1 glass
- fresh corn kernels - 1 1/2 cups (about 3 cobs)
- fresh basil - 1/2 cup
- Ground black pepper - 1/4 Teaspoon
- Tomatoes - To taste (optional)
1. To prepare a crust for a tart, in a medium bowl, beat the butter with a mixer at medium speed for 30 seconds. Add sugar and 1/2 teaspoon of salt. Whisk until creamy consistency. Add 1 egg and beat. Add the corn flour and flour. 2. Form a disc from the received test, wrap with a plastic wrap and put in the refrigerator for 30-60 minutes. 3. Preheat the oven to 175 degrees. Put the dough in a mold with a removable bottom and evenly press it against the surface. Cover the dough with a double layer of foil and bake for 10 minutes. Then remove the foil and bake for 4 to 6 minutes. 4. While the crust is cooked, in a medium bowl, beat 2 eggs and milk in half with cream. Stir with corn, chopped basil, 1/2 teaspoon salt and pepper. 5. Pour the filling over the crust of the tart. 6. Bake the tart for 35-40 minutes. Let it cool down for 10 minutes. 7. Extract from the mold, decorate with chopped tomatoes and additional basil. Cut into pieces and serve immediately.
Servings: 8