Ingredients:

  • 24 high-quality pre-baked savory mini tart shells
  • 15g unsalted butter, melted
  • 120ml premium crème fraîche, well-chilled
  • 5g fresh lemon zest, finely grated
  • 10g fresh chives, minced
  • 1g white pepper
  • 75g high-quality caviar (Osetra or Siberian Sturgeon)
  • Fresh dill sprigs for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the pre-baked tart shells on a baking sheet and lightly brush the interiors with a thin layer of melted butter.
  2. Bake the shells for 5 minutes until they appear mahogany-colored and smell nutty. Remove from oven and let them cool completely to room temperature to ensure structural integrity.
  3. In a chilled glass bowl, gently fold the lemon zest, minced chives, and white pepper into the cold crème fraîche using a silicone spatula. Do not over-mix to maintain aeration.
  4. Transfer the seasoned crème fraîche mixture into a piping bag with a small round tip. Pipe the filling into the cooled tart shells.
  5. Top each tart with a measured portion of caviar using a non-metallic spoon. Garnish with additional chives or small sprigs of fresh dill and serve immediately.