Red Caviar Tartlets Appetizer Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    4.9 g
  • Cholesterol

    59 mg
  • Fat

    3.5 g
  • Fiber

    0.2 g
  • Protein

    27.3 g
  • Saturated Fat

    1.9 g
  • Serving Size

  • Sodium

    414 mg
  • Sugar

    0 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    1.2 g
  • Calcium

    21 mg
  • Potassium

    376 mg
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Red caviar tartlets appetizer recipe.

Oven-baked tartlets served with red caviar. Very tasty appetizer.
Like tartlets appetizer? So, you may like also this one:

Crab Tartlets Appetizer Recipe

Makes 30 tartlets

Ingredients: 30 prebaked tartlet pastry, 1 tablespoon vegetable oil, 2 shallots, minced, pinch of cayenne pepper, 4 oz (120 g) canned crab meat, drained, 2 tablespoons freshly ground Parmesan cheese, 1 tablespoon finely chopped fresh tarragon, 1 teaspoon freshly squeezed lemon juice, 3 egg yolks, 1½ cups (370 ml) half-and-half, salt and freshly ground black pepper, to taste

Instructions: In a large nonstick skillet, heat vegetable oil over medium heat. Add shallots and cook, stirring, until softened, for about 3 minutes. Stir in cayenne pepper, then remove from the heat and add crab meat, Parmesan cheese, tarragon, and lemon juice. Mix well and set aside.

In a small mixing bowl, combine egg yolks, half-and-half, and seasoning. Whisk well. Arrange a sieve over a measuring cup large enough to make fit the mixture with a pouring spout and strain.

Fill each pastry shell about 1/2 full of crab mixture. Top with egg mixture until almost full. Preheat the oven to 375º F (180º C). Bake in the preheated oven until custard is set, for about 15 minutes. Turn off the oven. Let cool baked crab tartlets slightly in pan on a wire rack, for about 5 minutes. Remove them from the oven. Serve warm.


Pancetta-Spiked Pea Tartlets

Replace the crab meat with 2 tablespoons diced pancetta and 1/2 cup sweet green peas. Exclude cayenne pepper, Parmesan cheese, and lemon juice. Cook pancetta with shallots and peas in the skillet until softened. Fill each pastry shell about half full of pancetta mixture. Bake in preheated oven for about 15 minutes. Cool on the wire rack. Serve warm.

Red Caviar Tartlets Appetizer Recipe


  • 8 oz (240 g) unsalted butter, melted
  • 3-5 tablespoons sour cream
  • 1 large egg, beaten
  • all-purpose flour
  • 2 tablespoons red caviar


Step 1

In mixing bowl, combine melted butter and 3-5 tablespoons of sour cream. Mix well and gradually stir flour in small portions.

Step 2

Knead the dough until smooth- so that it no longer sticks to the hands and the table. Place in refrigerator for 1 hour.

Step 3

After an hour take out the dough and roll sticks layer. Then cut out circles of dough the size of molds.

Step 4

Lightly grease the molds with butter. Put the circles in molds, press to the floor and walls, and then pierce in several places with a toothpick or small fork. We recommend saving the form tartlets, fill them with peas.

Step 5

Preheat oven to 428 F (220 C). Arrange the molds on a baking sheet and put in the preheated oven. Bake tartlets for about 10 minutes. They should be lightly browned. Remove from the molds baked tartlets, take out the peas, then leave to cool baskets. Spoon red caviar over tartlets.

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