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.