Creamy Corn and Spinach Mini Tarts, how to make creamy corn and spinach tarts

CHEESY CORN N SPINACH TARTSTarts are an all time favourite for me, be it sweet or savory, doesn’t matter! what matters is the buttery crunch of these beauties when you bite into them. I am sure you would ¬†agree with me on that, wouldn’t you? In that case you may have to try these mini savory tarts, for which I’m going to share the recipe today. These bite sized snacks can be the perfect snack for any occassion, your kitty party or your child’s birthday or any party that you are hosting.

A tart is generally big in size which may also be termed as pie or a quiche may be. What I have today are miniature versions of a big tart and trust me they look so pretty. You cannot resist once you get your hands on them. Mini tart moulds are easily available in the market.

The choice of filling can vary according to taste but the classic taste of corn and spinach cannot be beaten. So follow my recipe for the creamy corn and spinach mini tarts and let your loved ones and guests drool over them. Lets get started with the recipe!

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Cheesy Corn and Spinach Mini Tarts, how to make cheesy corn and spinach tarts
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Creamy Corn and Spinach Miniature Tarts filled with goodness of cheese.
Recipe type: snacks
Serves: 15 mini tarts
  • For short crust pastry:
  • All purpose flour - 1 cup/225 gm
  • Salt - a pinch (add if using usalted butter)
  • Cold cubed butter - 100g
  • Ice cold water - 3 tbsp, to knead
  • For the filling:
  • Oil - little, to saute
  • Chopped spinach - 1½ to 2 cups
  • Crushed garlic/garlic paste - 1 tbsp
  • Sweet corn (I used frozen) - ¾ cup
  • Butter - 2 tsp
  • All pupose flour - 1 tbsp
  • Fresh cream - ⅔ cup
  • Salt - to taste
  • Crushed black pepper - ½ tsp
  • Grated processed cheese - as desired
  1. To make short crust pastry dough, in a mixing bowl sift in all purpose flour and salt.
  2. Now add in butter cubes. Butter should not be softened, it should be right out of the refrigerator.
  3. If you have a kitchen aid mixer, use that. I used my hand to mix in butter and rubbed with my fingertips until the mixture started looking like fine bread crumbs.
  4. Now add 3 tbsp water and make a firm dough.
  5. Bring out the dough on a lightly floured surface knead it well. Do not overdo.
  6. Once done, wrap it in a cling film and chill for at least 2 hours.
  7. Meanwhile prepare the filling. Take little oil in a pan and saute garlic in it, add in spinach and cook well until the raw smell leaves.
  8. In another pan, add in butter, once the butter melts add flour and mix well. Let it cook until lightly browned.
  9. Now slowly add fresh milk and keep stirring to avoid lumps, let it cook until white sauce consistency.
  10. Add in spinach garlic mixture, corn, salt and pepper into the white sauce and mix well.
  11. Remove from flame and keep aside.
  12. Once the dough has chilled for two hours, preheat the oven for 180 degree celsius.
  13. Grease your mini tart moulds. Preferably use a non stick mould.
  14. Roll the chilled dough on a floured work surface, and stamp out 6*10 cm circles with the help of a cookie cutter.
  15. Press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with all.
  16. Prick the base of the pastry dough with a fork so that it does not rise while baking. Blind baking can be tricky so follow the steps carefully.
  17. Once you have readied the tartlets, bake them in a preheated oven for 15 to 20 minutes.
  18. Once baked, demould the tarts and let them cool down completely before filling.
  19. Now, spoon in the prepared filling into the tarts and top it with sprinkled processed cheese (as much as you like).
  20. Now put them to bake again for 10 minutes at 180 degree celsius until the cheese melts and lightly browns.
  21. Your mini tarts are ready to serve.


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