Brown Butter Cookie Corn Tart with Jammy Blueberry Sauce
Chef Ryan Wiebe
8
25 minutes
1 hours 40 minutes
Dessert
This dessert is for anyone who says they cannot bake — it starts with a store-bought tart shell, which handles the hardest part for you. Sweet corn gets the star treatment, steeped into the dairy and then puréed straight into the custard so the corn lands in every bite rather than hovering behind it. Spiceology Brown Butter Cookie Spice Blend threads brown butter and warm spice through the whole thing, and the jammy blueberry sauce on top gets a hit of the same blend.
Ingredients
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1 store-bought tart shell (10-inch), unbaked, thawed if frozen
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2 ears fresh corn (about 1.5 cups kernels), or 1.5 cups frozen corn, thawed
1 cup heavy cream
¾ cup whole milk
3 Tbsp whole milk, for the corn purée
6 Tbsp granulated sugar, for the dairy
6 Tbsp granulated sugar, for the egg mixture
2 Tbsp Spiceology Brown Butter Cookie Spice Blend
2 tsp vanilla bean paste or extract
¼ tsp kosher salt
2 egg yolks, plus 1 whole egg
1 Tbsp cornstarch
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- 1 cup fresh or frozen blueberries
- ¼ cup brown sugar
- ½ Tbsp Spiceology Brown Butter Cookie Spice Blend
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Powdered sugar, for dusting
Directions
Heat the oven to 375°F. Fit the tart shell into a 10-inch tart pan, line it with parchment, and fill with pie weights. Blind-bake 15–20 minutes, until the edges are just golden. Remove the weights and parchment and bake 5 minutes more to dry out the base. Cool completely on a rack. Reduce the oven to 325°F.
Cut the kernels from the cobs and halve the scraped cobs. In a medium pot, combine the kernels, cobs, heavy cream, ¾ cup milk, 6 Tbsp granulated sugar, vanilla, and 2 Tbsp Brown Butter Cookie Spice Blend. Bring just to a simmer, then remove from the heat, cover, and steep 20 minutes.
Strain through a fine-mesh sieve. Discard the cobs but reserve the kernels. Return the liquid to the pot and warm over medium-low to a bare simmer.
While it warms, purée the reserved kernels in a blender with the 3 Tbsp milk and the salt until completely smooth.
In a heatproof bowl, whisk the egg yolks, whole egg, remaining 6 Tbsp sugar, and cornstarch. Slowly pour in the hot dairy, whisking constantly, to temper. Return to the pot and cook over medium heat, whisking constantly, just until it thickens enough to coat the back of a spoon (about 170°F), 2–3 minutes. Stop there — it still has a long bake ahead of it.
Whisk the corn purée into the custard until fully combined.
Pour into the cooled tart shell. Bake at 325°F for 35–45 minutes, until the edges are set and the center has only a slight jiggle. Cool completely at room temperature, then refrigerate uncovered until fully set, 4–5 hours or overnight.
For the topping, combine the blueberries, brown sugar, and remaining ½ Tbsp Brown Butter Cookie Spice Blend in a small saucepan. Cook over medium heat, stirring occasionally, until the berries burst and the sauce goes jammy, 6–8 minutes. Cool.
Spoon the blueberry sauce over the set tart, dust with powdered sugar, and serve.
Recipe Products
Blend