Makes 12 mini-tarts
Arrange tart shells on a serving platter. Spoon crème fraiche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraiche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
Photo Credit: Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi