Very Corn-y Corn Tart

Directions

1. Pick the kernels out of the corn cobs. To do this as cleanly as possible, first use a knife to cut out a single vertical row of kernels, then push the other rows towards the empty row. They should pop out of the cob as whole kernels. Reserved the corn cobs.
2. For the corn custard, pour milk into a medium pot or saucepan, and add 1 cup of corn kernels and all of the corn cobs into the milk. Place over medium heat, and heat until the milk starts to steam. Turn the heat down to low, and cook for 30 minutes. Then, remove the corn cobs from the milk and blend the milk and corn kernels until smooth, then pass it through a sieve to remove any large bits of corn.
3. In a large heatproof bowl, whisk together the egg yolks, sugar, and salt until the yolks lighten in color. Then, add in the vanilla extra, rum, all-purpose flour, and cornstarch, and whisk until evenly combined. Pour half of the hot corn milk into the bowl, and whisk until smooth. Then, pour everything back into the pot or saucepan, and place over medium heat. Cook for 3-5 minutes, until the milky liquid starts to thicken into a custard and eventually bubble. Let it bubble and cook for 1 minute, then transfer into a bowl or tray. Place plastic wrap over the custard, touching the surface of the custard, and place in the refrigerator to chill for at least 1 hour, or up to 12 hours overnight.
4. For the sauteed corn, first add 2 tablespoons of butter in a frying pan placed over medium heat. Let the butter cook and bubble for 2-3 minutes, until it starts to foam and turn into brown butter. Then, add in the remaining corn kernels and 1 tablespoon of light brown sugar, and saute for 10-12 minutes, until the corn starts to brown. Set aside when done.
5. For the crispy oats, heat an oven to 350°F (180°C). Then, melt the remaining 3 tablespoons of butter. Then mix it with the rolled oats, remaining ¼ cup of light brown sugar, and cinnamon powder together in a bowl. Spread this out on a tray, and bake in the oven for 12 minutes, until the oats are a deep, dark, toasted brown.
6. For the tart shell, rub the butter, all-purpose flour, and salt together in a bowl until it takes on a sandy mealy texture. Add in milk, and knead for 30-45 seconds until the dough just comes together. Then, wrap the dough in plastic wrap and place in the refrigerator to chill for at least 20 minutes. After it’s chilled, take out the dough and roll it out on a floured surface with a rolling pin until slightly larger than the tart pan or pie dish you’re using. (I suggest using a 8 or 10-inch wide one.) Then, dock the dough with a fork, place baking weights on the dough, and blind bake for 10 minutes. Remove the baking weights, then bake for another 6-10 minutes, until golden brown. When done, remove the tart from the oven, and cool to room temperature.
7. To finish off the custard, after it has chilled in the refrigerator, take it out and whisk it in a bowl until smooth. In a separate bowl, whisk heavy cream until soft peaks, then gently fold it into the custard in 2-3 batches, until no streaks remain.
8. When all the components are done, it’s time to assemble! Spoon the creamed corn on the bottom of the tart, spreading it out evenly using a spoon or spatula. Then, sprinkle the crispy oats on top of the creamed corn in an even layer. Next, pour the custard on top, again spreading it out flat with a spoon or spatula. Finally, sprinkle the sauteed corn on top. Chill the tart for 15 minutes, then eat!