Corn Filled Bread Tartlets
by Tarla Dalal
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Added to 212 cookbooks
This recipe has been viewed 34846 times
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.
Nutrient values per tartlet
|Vitamin A||584 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||3 mg|
|Folic Acid||20.8 mcg|
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