Our Herb And Creme Fraiche Tarts With Caviar Recipe
About The Dish
Delight in the elegant flavours of Herb and Crème Fraîche Tarts topped with exquisite caviar. This recipe combines a buttery tart shell filled with creamy, herb-infused crème fraîche, creating a perfect balance of richness and freshness. Ideal as a starter for special occasions or a sophisticated addition to any gathering, these tarts are sure to impress your guests. Order premium Avruga caviar online from Pearl Seafoods to elevate this gourmet dish and enjoy the finest ingredients in your culinary creations!
Ingredients List
250g plain flour
125g butter, chilled and cubed
Pinch of salt
1 egg
2 tablespoons iced water
6 eggs
1 egg yolk
1/4 cup mixed herbs (such as chives, parsley, and tarragon), chopped
1 cup crème fraîch
Avruga caviar for topping
Extra crème fraîche, for garnish
Additional chives, for garnish
Steps
To prepare the pastry, process the flour, butter, and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the eggs and 2 tablespoons of iced water, then process until the mixture forms a ball. Divide the dough into two portions, wrap in plastic wrap, and chill for 1 hour. Grease thirty 2cm-deep, 8cm diameter
loose-bottomed tart pans (or patty pans). On a floured surface, roll the dough to about 5mm thick. Use a 9cm pastry cutter to cut out 30 rounds and line the pans. Chill for 15 minutes.
Preheat the oven to 180°C. Place the tart pans on two baking trays. Line the tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 5 minutes, then remove the weights and paper and
bake for an additional 2-3 minutes until golden and dry.
In a bowl, combine the eggs, yolk, herbs, and crème fraîche, then season to taste and stir well. Pour the mixture into the tart shells and bake for 10 minutes or until set. Allow to cool to room temperature.
When ready to serve, top the tarts with extra crème fraîche and a dollop of caviar, then garnish with additional chives.
