Herb and creme fraiche tarts with caviar

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• 1:45 Prep


• 0:20 Cook


• Makes 30


• Challenging

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

Featured in
Celebrations, Cooking for a crowd

Ingredients

• 4 eggs, plus 1 extra yolk


• 2 tablespoons chervil (see note), finely chopped


• 2 tablespoons finely chopped parsley


• 2 tablespoons finely chopped chives, plus extra to garnish


• 500ml creme fraiche, plus extra to serve


• Caviar (see note), to garnish

Shortcrust pastry

• 400g plain flour


• 200g chilled unsalted butter, chopped


• 2 eggs

Method

• 
  
  
  Step 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 180°C. 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  When ready to serve, top the tarts with extra creme fraiche and a little caviar, then garnish with extra chives.
  
  
  

Notes

Chervil is from selected greengrocers. Caviar is from gourmet shops and delis.

For a shortcut version, use pre-baked tart shells from delis and gourmet shops.

• Author: Valli Little


• Image credit: Ben Dearnley


• Publication: delicious.

Source: taste.com.au