The talented singer André Venter shares his recipe for sweetcorn tart with us.
He is best known as a member of the now defunct band Romanz.
He says that his kitchen skills are somewhat limited, but he loves braaivleis – and this sweetcorn tart is easy enough for him to concoct and serve with the meat.
Sweetcorn tart
6 to 8 servings
840 g (2 x 420 g tins) sweetcorn
4 extra large eggs
60 ml (4 T) butter, melted
60 ml (4 T) sugar
60 ml (4 T) cake flour
15 ml (1 T) baking powder
Preheat oven to 180 °C.
- Mix all the ingredients.
- Pour mixture into a round greased baking dish or bowl of 24 cm in diameter.
- Bake for 1 hour or till nicely browned.
- Serve warm or cold.
