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Caviar Tart Recipe

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This recipe for Caviar Tart is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c sour cream
8 hard boiled large eggs, finely chopped
1/2 c finely chopped onion (1 medium)
3/4 stick (6 tbs) unsalted butter, melted and cooled
2 tbs finely chopped fresh dill
2 tsp finely grated fresh lemon zest
1/4 tsp salt
1/4 tsp black pepper
3 tbs finely chopped fresh chives
7 oz black lump fish caviar
Directions:
Directions:
Put 1/2 c sour cream in a paper towel lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled for 3 hours.
Stir together remaining 1/4 c sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tbs chives until well combined. Invert bottom of spring form pan (so that turned up edge is underneath for easy removal.
Spread egg mixture on the bottom of the spring form pan leaving an inch or so from the edge of pan open. Carefully spread caviar onto egg mixture and let set in fridge for an hour or so. Invert tart onto serving plate before serving and serve with lemon wedges, 16 thin slices whole wheat toast, buttered, then halved or quartered diagonally.

 

 

 

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