Caviar and yuzu crème fraîche tartlets

These caviar and yuzu crème fraîche tartlets make for an impressive start to a classy dinner party. Fresh yuzu juice adds extra zing that awakens your tastebuds and sets the stage for an exciting meal to come. If you can't find Osetra caviar, salmon or ocean trout roe make for excellent alternatives.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 12 mini round tart shells
• 200 g crème fraîche
• 4 - 5 tsp yuzu juice, to taste
• 60 g Osetra caviar, or salmon roe
• 1 bunch chives, finely sliced

Instructions

1. Arrange the tart shells on a large serving platter.
   
2. Combine the crème fraîche and yuzu juice in a medium mixing bowl and whisk until smooth. Taste and add a little extra yuzu juice if you prefer. Spoon the yuzu crème fraîche into a piping bag or resealable ziplock bag and use kitchen scissors to snip the tip.
   
3. Pipe ½ tbsp of the yuzu crème fraîche into half one side of the tart shell, then spoon ½ tsp caviar on the other side. Sprinkle with chives and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.