Recipe Card

Beef, Mustard and Creamy Horseradish Tartlets


  • Jus-Rol™ All Butter Puff Pastry Block
  • 2 Eggs
  • 250ml Crème fraiche
  • 3 tsp Wholegrain mustard
  • 125g Mascarpone cheese
  • 3 tsp Horseradish
  • 6 Medium rare roast beef slices, thinly cut
  • Black pepper

Equipment required

  • Mini Muffin Tins
  • Cooling Rack


  1. Preheat oven to 200ºC (180ºC fan assisted)/Gas 6.
  2. Roll out the pastry and line 15 mini muffin tin moulds
  3. Beat together the eggs, Crème Fraiche and mustard and divide between muffin cases. Bake for 12-15 minutes until the pastry is golden and the egg mixture set. Allow to cool.
  4. Cream together the mascarpone cheese and horseradish and place a teaspoonful on top of each tart.
  5. Tear the beef pieces into 5-6 pieces each, arrange on the tarts in a fold and then top with lengths of chives.
  6. Top Tip – To make chives stay on beef, just put a touch of cheese mix on each. Finish with a little ground black pepper.

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