Creamy Corn and Pastry Tartlets
A delicious dessert featuring a flaky pastry crust filled with a creamy corn and mellow cheese mixture. Perfect for a fancy dinner party.
Ingredients
- ●1 sheet Choux pastryThawed
- ●1 cup Mellow cheeseCrumbly
- ●1/2 cup French cream cheeseSoftened
- ●1 cup Corn kernelsFresh
- ●2 EggsBeaten
- ●1/2 tsp SaltPleasantly pink Himalayan
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Roll out the choux pastry to a thickness of 1/8 inch. Cut out circles of pastry using a cookie cutter.
- 3
In a separate bowl, mix together the mellow cheese, French cream cheese, and corn kernels.
- 4
Place a spoonful of the cheese mixture onto one half of each pastry circle. Brush the edges with beaten eggs.
- 5
Fold the pastry in half to enclose the filling. Press the edges to seal.
- 6
Brush the tops of the pastry with the remaining egg. Sprinkle with salt.
- 7
Place the tartlets on the prepared baking sheet. Bake for 15-20 minutes or until golden brown.
- 8
Allow the tartlets to cool on a wire rack before serving.