in a mixing bowl combine maize flour, all purpose flour, oil & salt. mix all together & make a stiff dough . wrap it in a cling film & refrigerate for 1 hour. in a mixing bowl combine grated mozarella cheese, grated paneer & mixed herbs. mix well & refrigearte for 1 hr.
for tomato cream sauce : in a sauce pan on meduim heat heat oil & butter. Add flour and stir until the butter and flour are well combined. cook for few seconds until the flour gives nuttty aroma . pour in the milk & whisk well to avoid any lumps . add salt, pepper, cream cheese, tomato sauce & mixed herbs sesoning . mix well. remove from heat . keep aside .
for stuffing : heat oil in a saucepan. add the chopped garlic & saute for few minutes . add the onions & capsicum & cook for few minutes. add pizza sauce, tomato sauce & fresh cream . mix well . add salt, tomato cream sauce & cook on low heat for few minutes . finally add the sweet corn. remove from heat & let the mixture cool.
for maize tarts cups : preheat oven to 200 degrees & grease tart shells. knead the dough again for few minutes. pinch out equal size balls . roll out a thick dough ball & press it in the greased tart tin all over . repeat the same process with remaining dough balls.
prick with a fork & bake for 9-10 minutes . remove & let the baked tarts cool down for few minutes . add the preapred corn mixture in the baked tarts. sprinkle cheese-panner mixture on top
bake again for few minutes until cheese has melted. transfer the tomato cream sauce in a piping bag (already attached with star nozzle) & frost the baked tarts .
Serve hot
