1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1 teaspoon salt
2 egg yolks
For the cream
2 tablespoons unsalted butter, softened
1 small onion, finely chopped
1 cup cooked and drained green corn
4 tablespoons all-purpose flour
1 cup milk
Salt and nutmeg to taste
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1 teaspoon salt
2 egg yolks
For the cream
2 tablespoons unsalted butter, softened
1 small onion, finely chopped
1 cup cooked and drained green corn
4 tablespoons all-purpose flour
1 cup milk
Salt and nutmeg to taste
Prepare the tartlets: in a bowl, mix the flour with the butter until it forms a crumbly mixture
Make an indentation in the center, add the salt, egg yolks, and 2 tablespoons of water
Mix all the ingredients together, kneading with your fingertips until a dough forms
Let it rest for 1 hour
Using the dough, fill mini muffin tin cups to 7cm in diameter
Bake in a preheated oven at 200°C for 15 minutes or until the edges are lightly golden
Remove from the oven, demold, and reserve
Prepare the cream: in a medium saucepan, combine the butter and onion and cook until it starts to brown
Add the green corn and stir-fry for a few minutes
Add the flour, mix well, and add the milk
Cook while stirring constantly until thickened
Season with salt and a pinch of nutmeg
Fill the tartlets just before serving
Yields 21 units
116 calories per unit
Note: The filling can be prepared ahead of time and stored in the refrigerator
Just before serving, warm the cream and fill the tartlets.
