Name: Tartlets of Red Caviar
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 tartlets
Cuisine: Russian
Ingredients: 240 g all-purpose flour; 60 g unsalted butter; 1 g granulated sugar; 0.5 g fine salt; 1 egg yolk; 30 ml water; 120 ml sour cream; 120 g salmon caviar; 3 g chives

Equipment

Food processor

or Pastry cutter and mixing bowl

Plastic wrap

or Parchment paper

Rolling pin

or Straight-sided glass bottle

2-inch circular cookie cutter

or Small glass rim

Tartlet molds

Baking sheet

Ingredients

24 servings

the dough

240 g all-purpose flour
60 g unsalted butter, softened
1 g granulated sugar
½ g fine salt
1 egg yolk
30 ml water, cold

the filling

120 ml sour cream
120 g salmon caviar
3 g chives, minced

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

88mg

Sodium

Method

Preheat your oven to 200°C (400°F).

Place the flour, softened butter, sugar, and salt into a food processor and pulse for 15 seconds.

Add the egg yolk and 30ml of water to the processor, then blend for 10 seconds until the mixture forms a cohesive ball.

0mLook for: Dough pulls away from the sides and forms a ball

Place the dough between two sheets of plastic wrap and use a rolling pin to flatten it to a thickness of 3mm (1/8-inch).

Use a 5cm (2-inch) circular cutter to stamp out rounds from the dough.

Press each dough circle into the tartlet molds to form the shells.

Arrange the molds on a baking sheet and bake at 200°C (400°F) for 10 to 12 minutes.

12mLook for: Shells are golden brown and firm

Remove the shells from the molds and allow them to cool completely on a wire rack.

Place 5ml (1 teaspoon) of sour cream into the bottom of each cooled shell.

Top the sour cream with 5g (1 teaspoon) of salmon caviar.

Garnish with minced chives and serve immediately.

Chef's Notes

For the flakiest tartlet shells, ensure your butter is cold and cut into small cubes before processing. This helps create steam pockets during baking, resulting in a lighter texture.
Chilling the dough after flattening and before cutting will make it easier to handle and prevent shrinkage during baking. Wrap it tightly and refrigerate for at least 30 minutes.
When pressing the dough into tartlet molds, work quickly and gently to avoid overworking it, which can lead to tough shells. Use the tips of your fingers to press it evenly against the sides and bottom.
For an extra professional finish, lightly brush the insides of the baked tartlet shells with a neutral oil or melted butter before adding the sour cream. This creates a slight barrier and prevents the pastry from becoming soggy.
Ensure the sour cream and caviar are well-chilled before assembling the tartlets. This keeps the appetizer refreshing and prevents the sour cream from melting into the pastry.