Caviar Tartlets with Butter
Buttery puff pastry cups filled with red caviar and fresh dill. A festive bite for New Year’s spread.
- Time
- 1 h
- Serving
- 454 kcal
- Ingredients
- ≈ $2.59
- Protein
- 9 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 70 g
- 2 Butterpack 180 g ≈ $1.58 20 g
- 3 Red caviarpack 140 g ≈ $16.00 15 g
- 4 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw puff1 pastry at room temperature for 30–40 minutes, then roll it out to 3 mm thickness and cut out rounds to fit your mini muffin tins.
Press the pastry into small tartlet molds, pressing firmly against the sides, then prick the bottom with a fork. Place a second mold or dried bean on top.
Bake at 200°C (400°F) for 12 minutes, remove the top mold, and bake another 4–5 minutes until evenly golden.
Cool the tartlets for 10 minutes, then gently remove them from the molds.
Spread softened butter2 thinly over the bottom of each tartlet, then top with red3 caviar.
Chop fresh dill4 finely and garnish the tartlets before serving.
Tips
- Why it works
- Prick the bottoms with a fork so steam can escape and the shells don't puff up unevenly. Without pricking, the dough may crack during baking.
- Substitutions
- Replace the red caviar with 15 g of salmon pâté or 10 g of salmon roe. You can skip the dill if you don't have fresh, or use dried in half the amount.
- Common mistakes
- If the dough doesn't rise or stays pale, bake it at 200 °C for longer than 12 minutes, or check whether it was rolled out too thick.
- Storing and reheating
- Keep in the fridge for 1 day, covering the shells with paper. Reheat for 5 minutes in the oven at 180 °C. The caviar and butter should be at room temperature.
- Serve with
- Serve with cold white wine or champagne on a festive table, as a light bite between the main dishes.
Comments 0
Sign in to leave a comment.
No comments yet.