Sweetcorn tart

14 January 2017

Replace the sweetcorn with 750 g cooked mashed pumpkin to make a pumpkin tart, which could even be served with ice cream or custard for dessert.

Serves 6 Preparation time: 20-30 min Cooking time: about 1 hour

  • 250 ml (1 c) sugar
  • 125 g butter
  • 6 extra-large eggs
  • 250 ml (1 c) cake flour
  • 5 ml (1 t) baking powder
  • 2 ml (½ t) salt
  • 2 cans (410 g each) creamed sweetcorn milk

1 Preheat the oven to 180 °C. Grease a medium ovenproof dish (or 6-8 ramekins) with butter or nonstick spray.

2 Cream together the sugar and butter with an electric beater. Beat for about 5 minutes.

3 Add the eggs one by one, beating well after each addition.

4 Sift the flour, baking powder and salt over the egg mixture and mix well.

5 Add the sweetcorn. Fill one of the empty cans with milk and mix into the batter.

6 Fill prepared dish/es with batter. Bake for about 1 hour or until firm. Serve hot.

-- Malinda Bennetts, Vereeniging

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