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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Make tart pastry by combining flour and salt in a bowl. Cut in cold butter until mixture resembles breadcrumbs.
2. Add egg yolk and cold water, mix until dough forms. Wrap and refrigerate for 30 minutes.
3. 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.
4. Blend fresh corn kernels with milk and cream until smooth. Strain through fine sieve.
5. Whisk egg yolks with caster sugar until pale. Sift in cornstarch and mix well.
6. Slowly pour corn mixture into egg yolk mixture while whisking constantly to temper.
7. Pass mixture through fine sieve again. Heat gently while stirring until thickened, about 8 minutes. Stir in butter.
8. Cool corn custard to room temperature. Divide evenly among baked tart shells.
9. Gently place one salted egg yolk in the center of each tart, pressing slightly into the custard.
10. Refrigerate assembled tarts for 2 hours until set. Garnish with fresh corn kernels and microgreens before serving.

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