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Mini Mexican no-crust tarts

By Hannah Lewry
Full StarFull StarFull StarFull StarHalf Star
6
Easy
15 minutes
40 minutes

Ingredients

  • 5 large free-range eggs, beaten
  • 2 cups cream
  • 2 spring onions, chopped
  • 10 g parsley or coriander, chopped
  • 1 T Woolworths enchilada spice
  • sea salt and freshly ground black pepper, to taste
  • 4 sweetcorn cobs, kernels blanched
  • 112 g Woolworths chorizo sarta, cubed (optional)
  • 2 t olive oil
  • Woolworths pickled onion petals, for serving
  • fresh chopped chilli, for serving
  • microgreens, for serving

Method

1. Preheat the oven to 180°C. Mix the eggs, cream, spring onions, herbs and enchilada spice. Season to taste.
2. Divide half the chorizo and the corn between 6 individual ovenproof bowls, top with the egg mixture, just under a cup each, and bake for 30–40 minutes, or until the egg has set.
3. Serve with the remaining chorizo, corn, pickled onions and chilli. Garnish with microgreens.

Find more tart recipes here.