Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 77 kcal
- Protein
- 3 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 88 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 15 mg
- Potassium
- 20 mg
- Calcium
- 22 mg
- Iron
- 1.1 mg
- Magnesium
- 18 mg
- Phosphorus
- 37 mg
- Zinc
- 0.1 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 20 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
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.
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.
Storage
Refrigerator: 1 day — Store unassembled shells in an airtight container; assembled tartlets must be eaten immediately.
Freezer: 1 month — Freeze baked empty shells only.
Reheating: Do not reheat once assembled.
Troubleshooting
Pastry shells are soggy
Cause: Tartlets were assembled too far in advance or shells were still warm when filled.
Fix: Cannot be fixed once assembled.
Prevention: Ensure shells are completely cold and fill immediately before serving.
Dough is too crumbly to roll
Cause: Insufficient water or over-mixing dry ingredients.
Fix: Add water 5ml at a time and pulse briefly until cohesive.
Prevention: Measure water accurately and stop pulsing as soon as the dough clumps.
Cultural Context
These delicate tartlets are a classic Russian appetizer, often served during celebrations and holidays. They showcase the luxurious pairing of briny caviar with rich dairy, a staple in Russian cuisine, and are a testament to the country's appreciation for elegant, flavorful small bites.
