TopLay - Tuna corn tarts

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.