Gourmet Caviar Tartlets

Prepare a gourmet and festive appetizer with these tartlets filled with rich raw crème fraîche and caviar. You can make them with your usual shortcrust pastry recipe or buy ready-made pastry if you are short on time.

 

Preparation: 20 minutes • Baking: 15 minutes • Resting: 30 minutes

Ingredients for 20 tartlets

For the shortcrust pastry

• 100 g plain flour (T55)
• 50 g cold butter
• ½ egg
• 1 pinch of salt
• 25 g cold water

For the filling

• 100 g raw crème fraîche
• 1 small tin of Daurenki® Tsar Impérial® caviar
• A few sorrel leaves
• Salt, pepper

Method

For the pastry

1. Rub the flour and salt with the diced butter using your fingertips until incorporated.
2. Add the egg, work the dough again, then add the water to form a ball.
3. Roll out the dough between two sheets of parchment and chill for 30 minutes.
4. Preheat the oven to 180°C.
5. Using a cutter, cut circles slightly larger than your mini tartlet molds.
6. Line the greased and floured molds and bake for 12-15 minutes until golden.
7. Remove from molds and let cool.

To assemble

1. Fill the tartlets with a teaspoon of crème fraîche and a generous teaspoon of caviar.
2. Top with a sorrel leaf.
3. Serve immediately.

Photography: Aimery Chemin • Food styling: Coralie Ferreira