Sweetcorn and Coffee Tart


Every now and again when I return to France, instead of indulging in the array of flaky, buttery masterpieces lining the glowing shelves of their boulangeries, I make something that reminds me of home, just to let the experience of being back home in South Africa linger longer. This creation is a combination of two of my favourite things growing up – mielies and coffee – and although this particular tart didn’t exist yet, mielietert was always one of this mielieboer’s son’s favourite things growing up. The two always went hand in hand, which got me thinking, why choose? Have your coffee and eat it! coffee tart coffee tart

Sweetcorn and Coffee Tart

TIME: 2 hours | SERVES: 8


for the tart

400 g puff pastry (thawed from frozen)

70 ml salted butter 

30 ml cake flour

800 g corn kernels (thawed from frozen)

3 sprigs thyme 

700 ml cream

3 ml maldon salt

6 egg yolks 

pepper to taste


for the coffee spice rub

3 whole corn cobs

40 ml coffee beans

15 ml cumin ground

10 ml coriander ground

10 ml smoked paprika

fine salt

ground black pepper

50 ml salted butter (melted)


for the coffee rub

Fill a large pot with water and bring to the boil. Add corn to the pot and cook until tender. Carefully remove from water using tongs and place on a cutting board to cool down. While the corn is cooling down make the spice rub.

In a medium saucepan add the coffee and spices and cook over medium heat for 3 – 5 min to enhance the flavours and release the natural oils from the coffee beans. Blend in a spice grinder with salt and pepper and mix into melted butter.

Slice the corn keeping the kernels intact. Place on a baking tray lined with baking paper, brush with butter and spice mixture and place in the oven at 180°C. Roast for 5 min. Remove from the oven and place on top of the tart. Garnish with picked thyme, deep fried corn silk (hair) and kernels from roasted corn.

for the tart

Preheat oven to 180°C. Use a nonstick food spray to lightly spray a 28 cm pie casserole dish. Place the puff pastry inside and press firmly to the sides of the dish. Place a round piece of baking paper that will cover the puff pastry on top and fill with rice or baking beans to blind bake the pastry. Bake in oven for 20 – 30 min. Remove from oven and allow to cool down while making the filling. coffee tart 

Change oven to 140°C for the tart. In a large saucepan fry the corn kernels in butter over high heat until slightly brown in colour add the cake flour and stir until a paste has formed . Turn the heat down to a low temperature and add the cream, salt and half of the picked thyme. Allow the mixture to simmer for 20 min. Slowly whisk in egg yolks and cook for another 10 min. Remove from heat and carefully pour mixture into a jug blender.

Blend the mixture until smooth and taste to adjust the seasoning. Pour mixture onto cooked puff pastry and place on oven rack in the center of the oven. Bake for 40 – 50 min. Remove from oven and allow to cool down for 10min before layering with the corn. Garnish with remaining picked thyme. Serve at room temperature. coffee tart