Corn Filled Bread Tartlets
by Tarla Dalal
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Added to 204 cookbooks
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Rolled and flattened bread slices inside muffin moulds, brushed with butter and bake! This crispy treat is made all the more enticing by a filling of creamy cheese and crunchy sweet corn. Corn Filled Bread Tartlets is a surprise that will delight your kids when they return from school.
- Lightly grease a muffin tray or 6 tart moulds and keep aside.
- Remove the crusts from the bread slices.
- Flatten each slice using a rolling pin.
- Press each slice of the flattened bread into the greased muffin tray or in the tart moulds.
- Brush the bread tartlets with a little melted butter.
- Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn golden brown in colour. Keep aside.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.
- Gradually, add the milk and mix well. Cook on a medium flame till the milk starts boiling, while stirring continuously so that no lumps form.
- Remove from the flame, add the sweet corn, cheese, salt and pepper and mix well.
- Cool slightly and divide the filling into 6 equal portions. Keep aside.
- Spoon one portion of the filling mixture into each baked bread tartlet.
- Sprinkle ½ tbsp of cheese on each tartlet and bake in a pre-heated oven at 180°c (360°f) for 3 to 4 minutes or till the cheese melts.
- Serve hot.
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