Miniature Beef Tarts with White Bean Puree Miniature Beef Tarts with White Bean Puree

Miniature Beef Tarts with White Bean Puree

A festive canape recipe for all celebrations featuring a white bean puree made with canned white beans, garlic, olive oil and freshly chopped chives topped strips of sirloin or minute steak on a mini crostini or prepared melba toasts.

prep time
20 mins

cook time
5 minutes

10 people


  • 2 lean thin cut sirloin or minute steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp olive oil
  • For the white bean purée

  • :1 x 400g can white beans, e.g. cannellini, drained
  • 1 garlic clove, peeled and crushed
  • 45ml/3tbsp olive oil
  • 10ml/2tsp freshly chopped chives
  • 20 prepared mini toasts
  • 15ml/1tbsp creamed horseradish, optional
  • Fresh chives, to garnish


  1. To prepare the white bean purée; place the beans, garlic and oil in a food processor or blender and whizz together until smooth. Spoon into a small bowl and stir through the chives. Adjust the seasoning, if required, cover and set aside.
  2. Heat a non-stick griddle or frying pan. Season the beef on both sides and brush with the oil. Cook for 1-2 minutes on each side. Remove from the heat to rest for 1-2 minutes then thinly slice on the diagonal.
  3. Spoon a small amount of the purée evenly on each toast. Top with a slice of beef, a pea-sized amount of the horseradish sauce (if used) and garnish with a few fresh chives.  Serve immediately.


If preferred, warm the purée slightly before assembling. If time allows why not make the pastry cases with prepared short crust pastry and use to line mini muffin tins, cooking according to the packet instructions. Prepared mini vol-au-vent pastry cases are good too.