These sweet corn puff pastry bites are lightly inspired by a recent bake that I saw at Radio Bakery in New York. They made a croissant tart with a custard base and while I do love making croissants, I figured changing it to a puff pastry tart would be easier and a faster process for anyone -- regardless of level for baking.
These sweet corn puff pastry bites are lightly inspired by a recent bake that I saw at Radio Bakery in New York. They made a croissant tart with a custard base and while I do love making croissants, I figured changing it to a puff pastry tart would be easier and a faster process for anyone -- regardless of level for baking.
You end up with a flaky pastry dough, a deep corn flavor, and you can top it with cream and chili crisp like I did for a nice balance of buttery, sweet, and savory.Add the cubed butter and toss in the flour mixture. Using your fingertips, press the cold butter cubes into the flour mixture. You'll want varying sized pieces that are about the size of a nickel.Toss in the water and using your hands, work the mixture until a dough begin forming. If there are still dry pockets, add more water teaspoon by teaspoon.On a lightly floured surface, working with one piece of dough at a time, roll out the dough to about 1/2-inch thick . Brush off any excess flour with a dry pastry brush, then fold the dough in half. Fold the dough in half again into quarters. Wrap the dough tightly in plastic wrap and chill for 15 to 30 minutes, until firm. Repeat the previous step three more times: rolling out the dough, folding it, and chilling it each time before continuing. Wrap in plastic wrap and stick in fridge while you work on the custard.Add corn, cream, milk, and salt in a medium pan. Heat over medium until a slight simmer begins. Remove from the heat and let mixture cool.Place mixture in a blender once cooled. Blend until the mixture is fully smooth and there's no large kernel pieces. Set aside.Remove the puff pastry dough from the fridge and cut squares to fit the shape of your muffin tins or individual tart shells. Remove any excess dough and set aside.Using a fork, poke holes throughout the bottom of each muffin cavity with the puff pastry added. Cover each puff pastry with aluminum foil and add in pie weights, rice, or sugar. This step is important as you have to parbake the puff pastry to ensure they stay flaky after baked. Place in the oven for 15 minutes.
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