Ingredients:
For the Tart Shells:
- 12 pre-made tart shells (store-bought or homemade)
- Homemade option: Use a simple shortcrust pastry and cut into small circles to fit a mini muffin pan.
For the Filling:
- 1 cup corn kernels (fresh, frozen, or canned; drained if canned)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 large eggs
- ½ cup heavy cream or milk
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (optional)
- Salt and pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions:
1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Tart Shells:
- If using store-bought shells, place them on a baking tray.
- If making your own, roll out the pastry dough, cut circles, and press them into a greased mini muffin pan.
3. Mix the Filling:
- In a mixing bowl, whisk together the eggs, heavy cream or milk, garlic powder, paprika, salt, and pepper.
- Stir in the corn and half of the shredded cheese.
4. Assemble the Tarts:
- Fill each tart shell with the egg and corn mixture, about ¾ full.
- Sprinkle the remaining shredded cheese on top of each tart.
5. Bake:
- Place the tarts in the preheated oven and bake for 15-18 minutes, or until the filling is set and the tops are golden brown.
6. Cool and Serve:
- Allow the tarts to cool slightly before removing them from the pan. Garnish with chopped chives or parsley if desired.
Why You’ll Love These:
- Easy to Make: Perfect for last-minute guests or busy weeknights.
- Customizable: Add diced bell peppers, cooked bacon, or jalapeños for extra flavor.
- Kid-Friendly: A fun and tasty snack your kids will love!
Enjoy your Mini Cheese and Corn Tarts—they’re as cute as they are delicious! 🧀🌽✨