Mexican Egg Tarts Recipe

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Ingredients:

Serving

olive oil , to grease
3 sheets frozen ready-rolled shortcrust pastry, 3 sheets (25 x 25cm)
1 (270 g) can corn kernels, drained
100 g grape tomatoes, quartered
1/2 red capsicum , deseeded, coarsely chopped
3 green shallots, ends trimmed, thinly sliced
40 g coarsely grated cheddar cheese
1/4 tsp mexican chili powder (optional)
6 eggs

Directions:

Preheat oven to 180°C Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease.
Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.
Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.
Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	134.67 Kcal (564 kJ)
Calories from fat	59.54 Kcal
		% Daily Value*
Total Fat	6.62g	10%
Cholesterol	170.68mg	57%
Sodium	112.33mg	5%
Potassium	253.39mg	5%
Total Carbs	11.11g	4%
Sugars	5.15g	21%
Dietary Fiber	1.69g	7%
Protein	9.06g	18%
Vitamin C	4.4mg	7%
Iron	1.5mg	8%
Calcium	93.4mg	9%

Amount Per 100 g
Calories	109.83 Kcal (460 kJ)
Calories from fat	48.56 Kcal
		% Daily Value*
Total Fat	5.4g	10%
Cholesterol	139.2mg	57%
Sodium	91.62mg	5%
Potassium	206.66mg	5%
Total Carbs	9.06g	4%
Sugars	4.2g	21%
Dietary Fiber	1.38g	7%
Protein	7.39g	18%
Vitamin C	3.6mg	7%
Iron	1.2mg	8%
Calcium	76.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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