Name: Mini Mexican no-crust tarts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: large free-range eggs, beaten 5,cream 2cups,spring onions, chopped 2,parsley or coriander, chopped 10g,Woolworths enchilada spice 1T,sea salt and freshly ground black pepper, to taste ,sweetcorn cobs, kernels blanched 4,Woolworths chorizo sarta, cubed (optional) 112g,olive oil 2t,Woolworths pickled onion petals, for serving ,fresh chopped chilli, for serving ,microgreens, for serving

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Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

250 g creamed spinach (the ready-made frozen kind is fine)
150 g Cheddar cheese, grated
100 g smooth cottage cheese
2 free-range eggs
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Mix all the ingredients.
Grease a muffin pan and divide the mixture between the moulds. Bake for 20–25 minutes. Serve warm.

Cook's note: When these first come out of the oven they will be puffy and soufflé-like and completely delicious (like the cheat’s version of Italian spinach-and-ricotta gnudi), but they do firm up when cooled and can be refrigerated for later use.

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Mini Mexican no-crust tarts