Ingredients:

  • 24 Mini Phyllo Shells (pre-baked)
  • 1 tbsp Unsalted Butter, melted
  • 0.5 cup (120g) Crème Fraîche
  • 1 tsp Lemon Zest, finely grated
  • 0.5 tsp Fresh Lemon Juice
  • 0.125 tsp White Pepper
  • 2 oz (50g) Caviar (Osetra, Kaluga, or Siberian Sturgeon)
  • 2 tbsp Fresh Chives, finely minced

Instructions:

  1. Preheat oven to 350°F (175°C). Arrange mini phyllo shells on a baking sheet and lightly brush the interiors with melted butter.
  2. Toast shells for 5–8 minutes until golden and fragrant. Remove from oven and allow to cool completely to maintain crispness.
  3. In a small glass bowl, gently fold the lemon zest, lemon juice, and white pepper into the cold crème fraîche until combined.
  4. Transfer the crème fraîche mixture to a piping bag and pipe approximately one teaspoon into each cooled shell.
  5. Top each tart with a small dollop (approx. 1/4 teaspoon) of caviar using a non-metal spoon.
  6. Garnish with minced chives and serve immediately on a chilled platter.