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.