Tuna and Corn Mini Tarts
These tuna and corn mini tarts are perfect for a light lunch. These healthy tarts can be made ahead of time, reheated and enjoyed with a side salad.
- 6 Large eggs
- 30 ml Milk
- 30 ml Cake flour sifted
- Salt to taste
- Pepper to taste
- 2 ml Paprika
- 1 tin Tuna drained
- 250 ml Corn cooked
- 250 ml Cheese grated
- Preheat the oven to 180°C and grease a muffin tray.
- Whisk together the eggs, milk, flour, salt, pepper and paprika.
- Layer the tuna and corn in the muffin tins, pour over the egg mixture and top with cheese.
- Bake for 20 minutes or until cooked.