Mini Mexican no-crust tarts

Mini Mexican no-crust tarts

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  • 6
  • Easy
  • Carb Conscious
  • 15 minutes
  • 40 minutes
  • Woolworths Ken Forrester Viognier 2019


  • 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 pink pickled onion petals, for serving
  • fresh chopped chilli, for serving
  • microgreens, for serving

Cooking Instructions

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.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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