Herb and creme fraiche tarts with caviar

Herb and creme fraiche tarts with caviar

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The secret to elegant, stress-free entertaining is with these make-ahead cocktail tempters.

The ingredient of Herb and creme fraiche tarts with caviar

  1. 4 eggs, plus 1 extra yolk
  2. 2 tablespoons chervil (see note), finely chopped
  3. 2 tablespoons finely chopped parsley
  4. 2 tablespoons finely chopped chives, plus extra to garnish
  5. 500ml creme fraiche, plus extra to serve
  6. Caviar (see note), to garnish
  7. 400g plain flour
  8. 200g chilled unsalted butter, chopped
  9. 2 eggs

The instruction how to make Herb and creme fraiche tarts with caviar

  1. For pastry, whiz flour, butter and a pinch of salt in a processor until the mixture resembles breadcrumbs. Add eggs and 2 tablespoons iced water. Process until mix comes together in a ball. Divide in 2 portions, then enclose 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 dough to about 5mm thick. Use a 9cm pastry cutter to cut 30 rounds, then use to line pans. Chill for 15 minutes. Preheat oven to 180u00b0C. Place tart pans on 2 baking trays. Line tarts with baking paper, then fill with pastry weights or uncooked rice. Bake for 5 minutes. Remove weights and paper, then bake for 2-3 minutes until golden and dry.
  2. Stir eggs, yolk, herbs and creme fraiche, in a bowl, season and stir to combine. Pour into tart shells and bake for 10 minutes or until set. Cool to room temperature.
  3. When ready to serve, top the tarts with extra creme fraiche and a little caviar, then garnish with extra chives.

Nutritions of Herb and creme fraiche tarts with caviar

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