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Sweetcorn, coriander and chilli crustless tart

Recipe from: 30 September 2010
sweet corn tart

Ingredients 10
Servings 6
Time 15 mins


  • 2 420
    creamed sweetcorn
  • 2
    fresh green chillies, deseeded and finely minced or chopped
  • 1
    chopped fresh coriander
  • 1
    coarsely grated green pepper
  • 120
    cold butter, grated on the coarse side of a cheese grater
  • 6
    large eggs, lightly beaten
  • 1
    cake flour
  • 3 1/2
    baking powder
  • 1
    grated cheddar
  • Salt and freshly ground black pepper


35 mins
Preheat the oven to 180°C. 
Butter a 20-cm round or square ceramic dish, or a non-stick metal quiche dish. 
Put all the ingredients, except the poppy seeds, into large bowl, and mix well to combine. 
Season well with salt and pepper.
Pour the mixture into the buttered dish and sprinkle the poppy seeds on top.
Bake for 25 to 35 minutes, or until slightly puffed and golden-brown on top. 
Serve warm, or, if you're making this as a snack, allow to cool completely and cut into small squares.

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