Mexican Egg Tarts

These tasty savoury tarts will fill tummies at lunch or dinner.

The ingredient of Mexican Egg Tarts

• olive oil to grease
• 3 sheets 25 x 25cm frozen ready rolled shortcrust pastry just thawed
• 1 x 270g can corn kernels drained
• 100g grape tomatoes quartered
• 1 2 red capsicum deseeded scratchily chopped
• 3 green shallots ends trimmed thinly sliced
• 40g 1 2 cup scratchily grated cheddar
• 1 4 tsp mexican chilli powder optional
• 6 eggs

The Instruction of mexican egg tarts

• preheat oven to 180u00b0c brush six 185ml 3 4 cup talent texas muffin pans next oil to lightly grease
• using a saucer as a guide cut six 14cm diameter discs from the pastry line the muffin pans in imitation of pastry
• affix the corn tomato capsicum shallot and cheddar in a bowl season afterward salt and chilli powder if desired divide corn mixture among pastry cases make a without difficulty in the centre of the corn mixture
• delay an egg into each pastry case bake for 20 minutes set aside in the pan to cool slightly in advance serving

Nutritions of Mexican Egg Tarts

calories: 498 076 calories
calories: 29 grams fat
calories: 13 grams saturated fat
calories: 43 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 15 grams protein
calories: 247 milligrams cholesterol
calories: 561 69 milligrams sodium
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calories: nutritioninformation