Ingredients List
- 1.5kg pack Jus-Rol Shortcrust Pastry, thawed
- 6 medium eggs
- 750ml Crème fraîche
- 3tbsp Wholegrain mustard
- 325g Mascarpone cheese
- 3 rounded tbsp Creamed horseradish
- 18-20 slices medium rare roast beef (thinly cut)
- Crushed black pepper
- Few chives
Beef, Mustard and Creamy Horseradish Tartlets
Recipe for 90 Tartlets
Preheat oven to 200°C/400°F/Gas Mark 6
Roll out the pastry and line 90 mini muffin or petit four tin moulds.
Beat together the eggs, crème fraiche and mustard and divide between tart cases. Bake for 12 - 15 minutes until the pastry is golden and "custard" set. Allow to cool.
Cream together the mascarpone cheese and horseradish, and place a teaspoonful on top of each tart.
Tear the beef pieces into 5 - 6 pieces each, arrange on the tarts in a 'fold' and then top with lengths of chives. 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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