Muffin Pan Tajin Tomato Tarts

Spice up your summer with Muffin Pan Tajín Tomato Tarts! These zesty, flaky bites burst with chili-lime flavor and juicy tomatoes—perfect for parties or brunch.

Craving a vibrant, flavorful appetizer for your next gathering? You are going to love these Muffin Pan Tajín Tomato Tarts 

Perfect fusion of tangy Tajín seasoning and juicy tomatoes, all nestled in a flaky, golden crust. These bite-sized tarts are a showstopper for summer parties, brunches, or casual get-togethers, offering a bold Mexican-inspired twist that’s as easy to make as it is to enjoy.

Why Tajín Tomato Tarts Shine

These tarts combine the iconic chili-lime zest of Tajín with the fresh, sweet acidity of tomatoes, creating a flavor-packed treat that’s both refreshing and irresistible. Baked in a muffin pan, they’re perfectly portioned for sharing. Whether you’re hosting a fiesta or looking for a quick appetizer, these tarts deliver big on taste and presentation.

Bonus? Pair them with a chilled drink or a side of guacamole for a complete experience that screams summer. Here are a few cocktail ideas: Sunset Sangria, Pink Champagne Margaritas, or Strawberry Gin & Tonic.   

Customizable and Crowd-Pleasing

Love adding your personal touch? These tarts are endlessly adaptable. Swap in cherry tomatoes for a sweeter bite, add a sprinkle of cotija cheese for richness, or toss in fresh herbs for extra flair. You can even adjust the Tajín level for a milder or spicier kick, making them ideal for all palates.

Ingredients Used to Make Muffin Pan Tajin Tomato Tarts

Simple ingredients are all you need for this crowd-pleasing appetizer. You will need the following pantry ingredients for this dish: 

• Puff pastry sheets
• Mayonnaise
• Cheddar cheese 
• Assorted colors of grape tomatoes
• Tajin
• Cumin
• Chipotle powder
• Kosher salt and pepper
• Shallot
• Lemon juice
• Corn
• Fresh basil 

How to Make Muffin Pan Tajin Tomato Tarts

Creating these Muffin Pan Tajín Tomato Tarts is a delightful way to showcase the zesty, chili-lime flavor of Tajín seasoning with juicy tomatoes. Follow the steps below to ensure success: 

• Preheat the oven to 400 degrees. Spray two 12-cup muffin pans with non-stick cooking spray. 
• Unfold the puff pastry sheets and spread ¼ cup of mayonnaise on each sheet. Sprinkle the top of the mayonnaise with kosher salt and pepper. Cut each pastry sheet into 9 (3-inch squares). 
• Take the square and gently press into the prepared baking pan. Top the square with cheddar cheese. Repeat the process until all squares have been used. 
• In a large mixing bowl combine the tomatoes, corn, shallot, lemon juice, chipotle powder, cumin, Tajin, kosher salt, and pepper. Using a large spoon, spoon some of the tomato mixture into each puff pastry cup. Bake the cups for about 18 to 20 minutes or until golden brown. 
• Remove from the oven and let cool slightly before garnishing with fresh basil. 

Variations of Muffin Pan Tajin Tomato Tarts

Here a few ways to add a variety to your muffin pan tarts: 

Cheesy Mexican Street Corn Tarts: Variation: Incorporate Mexican street corn (elote) flavors into the filling for a creamy, tangy twist. Mix corn kernels (fresh, canned, or roasted) with crumbled cotija cheese, a touch of mayonnaise, and Tajín for the filling. Layer over the pastry, top with halved cherry tomatoes, and sprinkle with extra Tajín and cilantro. Bake as usual.

Vegan Tajín Tomato Tarts: Variation: Adapt the tarts for a vegan diet using plant-based ingredients. Use vegan puff pastry (many store-bought brands are naturally vegan) and replace cheese with a vegan cream cheese or cashew cheese spread. Season with Tajín and nutritional yeast for a cheesy flavor. Top with tomatoes and bake as usual.

Spicy Chorizo Tajín Tarts: Variation: Add crumbled chorizo for a smoky, spicy protein boost. Cook and drain Mexican chorizo, then mix a small amount with shredded cheddar or cotija for the filling. Spread over the pastry, top with Tajín-seasoned tomatoes, and bake. Ensure chorizo is well-drained to avoid greasy tarts.

Proper Storing 

Room Temperature: Place cooled tarts in an airtight container. Arrange in a single layer to prevent the pastry from getting crushed or soggy. If stacking is necessary, separate layers with parchment paper or waxed paper to avoid sticking, especially if tarts have cheese or moist toppings. The tarts will stay good for up to 1 to 2 days. 

Freezing: Cool tarts completely to room temperature to prevent condensation. Flash-freeze by placing tarts in a single layer on a baking sheet in the freezer for 1-2 hours until solid. Then, transfer to a freezer-safe airtight container or heavy-duty zip-top freezer bag, separating layers with parchment paper to prevent sticking. Freeze for up to 1 month for best quality.