Caviar Tarts - a Perfectly Chic (and easy) New Year’s Eve Treat
The art of staying in. I have long been a fan of ringing the new year in at home - An intimate gathering of the dearest of friends dressed to the nines, nibbling on a decadent spread of caviar tarts and sipping perfectly chilled champagne from vintage coup glasses with endless giggles and glittery delight. A sexy and cozy night in to welcome the unwritten chapters, the unknown tale of 2024. It is a night of fresh starts, of promises and potential and I believe that it should be celebrated in a considerate way with love and pluck and piles of sweet memories that will last a lifetime.
An elegant yet simple spread to elevate your holiday hosting… chic caviar tarts, a stylish cheese spread with golden honey comb, chilled bubbly and an olive dish to rival all other olive dishes - this is how to build a holiday vision! Perfect for a fancy Christmas Eve or a glimmering New Year’s Eve affair, caviar bites are about to be your go-to festive appetizer.
Caviar Tarts with ROE Caviar
Cheese selection with honey comb
Truffle potato chips
Gluten free crackers
Castelvetrano olives with aged cheddar & marcona almonds, mustard seed and lemon zest (thank you Chef Amber - @eatbyhand)
Champagne & assorted wines
Savory Tart Shells with Caviar
8 tablespoons cold butter
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
In a medium large bowl, combine dry ingredients. Add cold butter in 1/2 inch cubes and toss in flour to coat. Using a party cutter, work the butter into the flour mixture until butter is cut down to pea sized portions and flour is course with buttery fragments. In a small bowl, whisk together egg, vinegar and dijon until frothy. Pour into flour/butter mixture and work together with the pastry cutter until nearly combined. Using your hands, quickly work in any remaining dry crumbly bits and form into a rough disk. Cover with wax paper or plastic wrap and refrigerate for 1 hour. *Very important to keep ingredients and dough as cold as possible throughout this process, so working quickly is key. **Can be made ahead and stored in the fridge for a couple of days. Make sure to wrap tightly.
Before rolling out, lightly flour surface and let rest at room temp for about 10 minutes. The dough you’re not working with should be kept cold.
Roll out and press into two and a half inch tart tins and blind bake at 350ºF for about 20 minutes until a nice golden brown.
Let cool and fill with a dollop of crème fraîche and a bump of ROE Caviar.
