Preheat over to 180C / 350F.

Use a 12 well cupcake pan (the deeper the better, with high sides) and spray very well with any cooking spray or cake release.

Drain the water from the Tuna and Whole Kernel Corn.

Place Tuna, Whole Kernel Corn, and Cheese in a bowl and mix through with a fork.

In a separate bowl or a shaker, add the eggs and cream, and shake it up or beat with a whisk and then add salt and pepper.

Pour about half of the egg and cream mixture into the 12 wells (divide it evenly).

Divide and spoon the Tuna, Corn, and Cheese mixture into the 12 wells.

Top up with the remainder of the egg and cream mixture.

Add some extra cheese on top, but make sure that you do not overload the wells.

Bake for 20-30 minutes till done and Tartlets are cooked through. They will puff up from the egg.

If you have some sour cream, feel free to serve the Tartlets with a dollop of sour cream and some chives. Unfortunately, I did not have any, so served it with baby spinach leaves and small tomatoes, and slices of cucumber.

It’s for sure easy to make them, super delicious and as I made one batch (12) I still have some left for breakfast or brunch tomorrow.