Ingredients:

  • 24 mini phyllo shells (pre-baked)
  • 1 tbsp unsalted butter, melted
  • 1 cup cold crème fraîche
  • 1 tbsp fresh chives, finely minced
  • 1 tsp organic lemon zest, grated
  • 1/8 tsp white pepper
  • 75g premium sturgeon caviar
  • 24 small sprigs fresh dill for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Arrange the empty mini phyllo shells on a baking sheet and toast for 5 minutes until deep mahogany-gold. Remove from the oven and allow to cool completely to maintain crispness.
  2. In a chilled mixing bowl, combine the cold crème fraîche, lemon zest, and white pepper. Whisk gently for approximately 30 seconds until the mixture thickens and holds soft peaks.
  3. Gently fold the minced chives into the cream mixture using a spatula, being careful not to over-work the fat which could cause it to break.
  4. Transfer the aerated cream filling into a piping bag with a small tip or a plastic bag with the corner snipped.
  5. Pipe approximately 1 tablespoon of the lemon cream into each cooled shell.
  6. Using a mother-of-pearl or plastic spoon, top each tart with a dollop of caviar (approximately 3g per tart). Garnish with a small sprig of fresh dill and serve immediately.