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Mini Mexican no-crust tarts

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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.