These are individual shortcrust tarts filled with browned ground beef, sweetcorn, and a Parmesan polenta topping — baked until the polenta sets and the pastry crisps. Each tart is a self-contained portion, which makes them genuinely useful when you want something that can be made ahead and pulled out as needed through the week. Six tarts from one batch, 1 hour 20 minutes total, and they hold up well in the fridge.
What makes this version work
Two things matter here. First, the tart shells are blind-baked before filling — 10 to 12 minutes at 375°F — which keeps the pastry from going soggy once the wet polenta goes in. Skip this step and the base will be pale and soft by the time the filling is done. Second, the polenta is cooked with whole milk rather than water, which gives it enough body to hold its shape in the tart once it cools. If the polenta is too loose when you spoon it over the beef, it will sink in and blur the layers; you want it thick enough to mound slightly before it levels out. Cook it until it pulls away from the sides of the pan, then add the Parmesan and move quickly — polenta stiffens fast.
If something goes sideways
- Pastry shrinks in the molds: The dough wasn’t chilled long enough, or it was stretched rather than pressed into the molds. Chill the lined molds for 10 minutes before baking — this is separate from the initial 15-minute disk chill and makes a real difference.
- Polenta topping cracks after baking: It was spread too thin or the oven ran hot. Aim for at least a 1/4-inch layer of polenta over the beef, and check your oven temperature with a thermometer if cracking is consistent.
- Beef filling is watery: Ground beef releases liquid as it cooks. Drain off any excess fat and liquid from the skillet before adding the sweetcorn — pooled liquid will steam the pastry from the inside.
- Polenta seized before you could fill the tarts: Add a splash of warm milk and stir vigorously off the heat. Work faster next time — have the tart shells out and the beef filling already in them before you finish the polenta.
- Tarts stick to the molds: Lightly grease the molds before pressing in the dough, even if they’re non-stick. Butter works better than spray here because it doesn’t pool at the base.
Keeping and reheating
Cooled tarts keep in the fridge for up to 4 days in an airtight container — stack them with a sheet of baking paper between layers to protect the polenta surface. To reheat, put them on a baking sheet in a 350°F (175°C) oven for 12 to 15 minutes; this brings the pastry back to crisp without drying out the filling. The microwave works in a pinch but softens the shell noticeably. For freezing, wrap each tart individually in plastic wrap and then foil; they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Skip the fresh basil garnish before storing — not worth the extra dish, and it wilts to nothing anyway; add it only if you’re serving immediately.
Beef Mince and Sweetcorn Polenta Tarts
Ingredients
Tart Shells
1 cup all purpose flour (plain flour Australia and UK) - preferably organic
½ cup butter - cold, unsalted, cubed
¼ cup water - ice
Filling
2 tablespoons olive oil - extra virgin
1 pound ground beef (minced beef) - grass-fed recommended- 1 cup sweetcorn kernels - fresh or frozen
1 medium onion - finely chopped
2 cloves garlic - minced- 1 cup polenta - pre-cooked for convenience
2 cups milk - whole milk for creamier texture
½ cup Parmesan cheese - freshly grated
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground
1 tablespoon basil - fresh, chopped, for garnish
Instructions
Prepare the tart shells:
- In a food processor, combine 1 cup of flour and 1/2 cup of cubed cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup of ice water, pulsing until the dough begins to clump together. Knead lightly, form into a disk, wrap in plastic wrap, and chill for 15 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface until it's 1/4 inch thick. Cut into circles large enough to fit your tart molds. Press dough into the molds, trim excess, and prick the base with a fork. Bake for 10-12 minutes until lightly golden.
For the filling:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add 1 pound of beef mince to the skillet. Cook, breaking apart with a spoon, until browned and cooked through, about 8-10 minutes. Stir in 1 cup of sweetcorn kernels and cook for a further 2 minutes.
To make the polenta:
- In a saucepan, bring 2 cups of milk to a gentle boil. Slowly whisk in 1 cup of pre-cooked polenta until thick and smooth, about 3-4 minutes. Stir in 1/2 cup of grated Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Assemble the tarts:
- Spoon the beef mince mixture evenly into the baked tart shells. Top with a generous layer of creamy polenta and smooth the surface.
- Bake in the preheated oven for 15 minutes, until the polenta is set and slightly golden on top. Allow to cool slightly before removing from molds.
Notes
Nutrition
Your questions, answered
Can I make the tart shells and beef filling the day before?
Yes — this is actually the most practical way to approach the recipe. Bake the shells and cook the beef filling separately, then refrigerate them overnight; assemble and add the polenta topping just before the final bake.
How do I know the ground beef is fully cooked before it goes into the tarts?
Ground beef needs to reach an internal temperature of 160°F (71°C) — use an instant-read thermometer in the thickest part of the cooked mince in the pan. Visually, there should be no pink remaining and the juices should run clear, but temperature is the reliable check.
Can I use instant polenta instead of regular polenta?
Instant polenta works fine and cuts the stovetop time significantly. Cook it slightly thicker than the package suggests — you need it stiff enough to hold its shape in the tart, so pull it off the heat when it’s closer to mashed potato consistency than porridge.
What to cook next
- Beef Ricotta Lasagna Rolls
- Savory British Beef Pies
- Spicy Beef Stuffed Peppers
- Savory Beef Carrot Turnovers
