Follow these steps carefully for perfectly baked Mini Cheese and Corn Tarts:

Part 1: Preparing the Savory Shortcrust Pastry

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (on pulse mode), cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This is key for flakiness.
3. Add Ice Water: Gradually drizzle in the ice water, one tablespoon at a time, mixing lightly with a fork after each addition, just until the dough starts to come together. Be careful not to add too much water or overmix, as this can make the pastry tough.
4. Form and Chill Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is essential for relaxing the gluten and firming up the butter, making the dough easier to roll and ensuring a tender, flaky crust.

Part 2: Making the Cheesy Corn Filling

1. Sauté Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Cook Corn: Add the sweet corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly golden. If using frozen corn, ensure it’s thawed and patted dry to remove excess moisture. If using canned, ensure it’s thoroughly drained.
3. Combine Cheeses and Egg: In a separate medium bowl, combine the softened cream cheese, grated sharp cheddar cheese, grated Monterey Jack cheese, and grated Parmesan cheese. Mix until well combined. Stir in the lightly beaten egg, chopped fresh chives (or parsley), smoked paprika (if using), black pepper, and salt to taste. Remember cheeses are salty, so taste before adding too much salt.
4. Mix Filling: Add the cooked corn and onion mixture to the cheese mixture. Stir well until everything is evenly incorporated. Set aside while you prepare the pastry shells.

Part 3: Assembling and Baking the Tarts

1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two, depending on the size of your tart circles, this recipe should yield about 20-24 mini tarts).
2. Roll Out Dough: On a lightly floured surface, take one disc of chilled dough (keep the other refrigerated). Roll it out to about ⅛-inch thickness.
3. Cut Pastry Circles: Using a round cookie cutter (approximately 3-4 inches in diameter, depending on your muffin tin size – it should be large enough to line the cup and come up the sides slightly), cut out circles from the dough. Re-roll scraps as needed, but try to handle the dough as little as possible.
4. Line Muffin Cups: Gently press each pastry circle into a muffin cup, ensuring it fits snugly against the bottom and sides. If the dough tears, you can patch it with a small piece of excess dough. Repeat with the second disc of dough until all muffin cups are lined or you run out of dough.
5. Fill the Tarts: Spoon the cheesy corn filling evenly into each pastry-lined muffin cup, filling them almost to the top. Don’t overfill, as the filling might puff up slightly.
6. Bake: Place the muffin tin(s) in the preheated oven. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set and lightly bubbly. The exact baking time will depend on your oven.
7. Cool and Serve: Once baked, remove the muffin tin from the oven and let the tarts cool in the tin for about 5-10 minutes. This helps them firm up and makes them easier to remove. Carefully run a thin knife around the edge of each tart if needed, then gently lift them out and transfer them to a wire rack to cool further or serve warm.