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