Corn & cheese mini tarts
Small pastry cases filled with sweet corn, egg and cheese for a light lunch or party plate.
Before you start
Makes about 12 small tarts. Contains wheat, eggs and milk. Check pastry handling instructions.
Ingredients
- 1 sheet ready-rolled shortcrust pastry, about 320 g
- 150 g drained canned or thawed sweet corn
- 2 large eggs
- 100 ml milk
- 60 g grated cheddar
- 1 tablespoon chopped chives
- Black pepper
Method
- Heat the oven to 190°C/375°F. Cut pastry circles large enough to line 12 standard muffin holes, rerolling scraps once.
- Press pastry into the tin. Prick bases and blind-bake with suitable baking weights for about 10 minutes, then remove weights carefully.
- Whisk eggs with milk, cheese, chives and pepper. Divide corn between cases, then pour in egg mixture without overflowing.
- Bake for about 18–25 minutes until pastry is golden and the egg filling is set, reaching 160°F/71°C in the centre. Rest in the tin briefly before lifting out.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
Small corn and chive quiches
The same egg filling makes mini corn-and-chive quiches in pastry cases. Keep the cases shallow enough to cook evenly and use the same 160°F/71°C egg-centre check.
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Updated October 29, 2026 · Practical guidance