Tartlets are the perfect canvas for a holiday snack: they are neat, portioned and always look expensive. And if you fill them with a tender egg, salted caviar and fresh dill, you will get a mini-masterpiece that you won’t be able to take your eyes off. Prepares in 12 minutes, and impresses for the whole evening.
Ingredients (for 12–15 tartlets):
Ready-made tartlets – 12–15 pcs.
Eggs – 3 pcs.
Red caviar – 3-4 tbsp. spoons
Fresh dill – a small bunch
Sour cream or Greek yogurt – 2 tbsp. spoons
Ground white pepper – a pinch
Lemon juice – 2-3 drops
How to cook:
- Hard boil the eggs, cool and peel.
- Grate on a fine grater or mash with a fork until smooth.
- Add sour cream or yogurt, a pinch of white pepper and a drop of lemon juice. Stir until the filling is soft but not runny.
- Place a spoonful of egg mixture into each tartlet and press lightly.
- Top with 1/2 tsp. red caviar, carefully so as not to press through.
- Garnish with a thin sprig of dill or finely chopped herbs.
Serve immediately. This appetizer does not tolerate a long wait: the caviar may “leak” and the egg may dry out. But in the first 10 minutes, guests will have time to take pictures, praise and eat every last crumb.
Bon appetit!
Question and answer:
How to replace sour cream in egg filling?
Greek yogurt, cream cheese, or even avocado will work. The main thing is that the mass keeps its shape.
Which tartlets are better: shortbread or puff?
Sandwiches are a classic. They are denser, do not get soggy instantly and hold the filling better.
