Caviar and Creme Fraiche Tartlets

It doesn't get simpler—or more elegant—than crème fraiche and caviar tartlets alongside a glass of sparkling wine.


Makes 12 mini-tarts

  • 12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
  • 6 tablespoons crème fraiche
  • 2 tablespoons (.75 ounce) caviar, such as Osetra or Beluga
  • 2 tablespoons thinly sliced chives


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.

Credit: Epicurious
Photo Credit: Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi