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Giant tostada tart recipe
Giant tostada tart recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
This irresistible giant tostada tart is a crowd-pleaser for any meal.
Ingredients:
  • 100g White Corn Strips, plus extra to serve
  • 250g Mexican cheese blend
  • 2 chorizo, sliced
  • 1 red onion, thinly sliced
  • 375g jar Mexican salsa
  • 100g sour cream
  • 1/8 purple cabbage, thinly shredded
  • 1/8 green cabbage, thinly shredded
  • 4 small radish, thinly sliced
  • 1 jalapeno or long green chilli, thinly sliced, optional
  • 62.50 ml fresh coriander leaves, washed
Instructions:
  • Preheat your oven to 190C (170C fan-forced) and line a 26cm round springform pan with baking paper.
  • Pulse corn strips in a food processor until roughly chopped. Add cheese and pulse until mixed. Transfer mixture to a pan and press it flat. Bake for 12 to 15 minutes until golden. Cool briefly before removing the springform collar.
  • Heat a frying pan over medium-high heat. Cook chorizo until crisp, about 4 to 5 minutes. Transfer to a plate. Cook onion in the same pan until slightly caramelised, about 3 to 4 minutes. Return chorizo to the pan and stir to combine.
  • Spread salsa generously over the tostada tart, followed by a dollop of sour cream. Add the flavorful chorizo mixture on top, then layer with cabbage, extra corn chips, radish, and optional chili and coriander. Cut into wedges for a stunning presentation before serving.

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