Ingredients:

  • 24 pre-baked mini savory pastry shells
  • 1 tbsp (15g) unsalted butter, melted
  • 1 cup (240ml) high-quality Crème Fraîche, chilled
  • 1 tsp (2g) lemon zest, finely grated
  • 1 tbsp (4g) fresh chives, minced
  • 1/4 tsp (1g) white pepper, ground
  • 2 oz (56g) Premium Caviar (Ossetra, Sevruga, or Siberian Sturgeon)
  • Fresh dill sprigs for garnish
  • Optional: Edible gold leaf

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly brush the inside of the pre-baked shells with melted butter and toast them for 5-8 minutes until they smell nutty and appear golden. Allow them to cool completely to room temperature.
  2. In a chilled bowl, gently fold the lemon zest, minced chives, and white pepper into the crème fraîche. Avoid over-mixing to maintain a thick, pipeable consistency. Transfer the mixture to a piping bag with a small round tip.
  3. Pipe a small dollop (about 1 teaspoon) of the infused cream into each cooled shell.
  4. Using a non-metal mother-of-pearl spoon, carefully place a small mound of caviar on top of the cream in each tartlet.
  5. Garnish each tartlet with a tiny sprig of fresh dill or a flake of gold leaf. Serve immediately on a chilled platter.