Best 11 Caviar And Crème Fraîche Tartlets Recipes

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Indulge in a symphony of flavors with our exquisite Caviar and Crème Fraîche Tartlets. These elegant appetizers combine the luxurious taste of caviar with the smooth richness of crème fraîche, perfectly nestled in a delicate pastry shell. Each bite offers a delightful burst of flavors, textures, and colors, making them the perfect addition to any special occasion or gathering.

In this article, we present two variations of this classic dish: the traditional Caviar and Crème Fraîche Tartlets and the Smoked Salmon and Crème Fraîche Tartlets. Both recipes feature a flaky, buttery pastry crust filled with a creamy blend of crème fraîche, finely chopped chives, and a hint of lemon zest. The traditional version is topped with glistening caviar, while the smoked salmon variation features tender smoked salmon slices, adding a smoky and briny flavor.

To elevate your culinary experience, we also include a recipe for homemade Crème Fraîche, a versatile ingredient that adds a rich, tangy flavor to various dishes. Our detailed instructions guide you through the process of creating this cultured cream from scratch, ensuring a smooth and creamy result every time.

Whether you're a seasoned chef or a home cook looking to impress your guests, these Caviar and Crème Fraîche Tartlets are sure to delight your palate and leave a lasting impression. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the essence of fine dining.

Here are our top 11 tried and tested recipes!

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR



Potato Chips with Creme Fraiche and Caviar image

Provided by David Tutera

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 7

1/4 cup herbed olive oil
3 large russet potatoes scrubbed
2 tablespoons chopped finely rosemary leaves
9 ounces caviar
8 ounces creme fraiche
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
  • With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
  • Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
  • Top potato chips with 1 teaspoon each of caviar and creme fraiche.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

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

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

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

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

CAVIAR POTATO CHIPS AND LEMON CREAM



Caviar Potato Chips and Lemon Cream image

There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon roe. This dish is more about shopping than cooking. You need to get the salmon roe, available at fishmongers and specialty markets, and some good, small-batch potato chips. But once you have those, it's a snap to assemble. Do so at the last minute so the chips stay nice and crisp.

Provided by Melissa Clark

Categories     quick, appetizer

Time 5m

Yield 8 to 12 servings

Number Of Ingredients 4

1/4 cup crème fraîche or sour cream
3/4 teaspoon finely grated lemon zest
4 ounces Salmon roe or other caviar
Potato chips

Steps:

  • In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR



Toasted Brioche Rounds with Creme Fraiche and Caviar image

For larger parties, try using different types of caviar for a colorful and enticing platter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Steps:

  • Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
  • Place a dollop of creme fraiche on each round, and top with caviar.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR



New Potatoes with Creme Fraiche and Caviar image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings, 3 potatoes each

Number Of Ingredients 4

36 tiny, blemish-free red-skinned potatoes
1 pint creme fraiche
2 ounce container red lumpfish roe
2 ounce container black lumpfish roe

Steps:

  • Preheat oven to 350 degrees F
  • Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
  • Cool potatoes before handling.
  • Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
  • Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
  • Garnish top of each potato with red or black lumpfish roe.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR



Roasted Fingerling Potatoes with Crème Fraîche and Caviar image

Categories     Dairy     Potato     Appetizer     Bake     Christmas     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 5

4 pounds unpeeled small fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 1/2 tablespoons minced fresh rosemary
1 1/2 cups chilled crème fraîche or sour cream
2 ounces black caviar (about 1/4 cup)

Steps:

  • Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR



Deviled Eggs With Crème Fraîche and Caviar image

Provided by Amanda Hesser

Categories     easy, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 eggs
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives, plus 2 chives for garnish
Kosher salt
Freshly ground black pepper
Cayenne pepper
2 tablespoons osetra caviar

Steps:

  • Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
  • Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
  • Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE



Caviar with House-Made Potato Chips and Lemon Crème Fraiche image

I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I'm cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.

Provided by Antonia Lofaso

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

Steps:

  • For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
  • For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR



Baked Potatoes with Créme Fraiche and Caviar image

Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 1h35m

Yield 6

Number Of Ingredients 3

6 Yukon Gold or russet potatoes, scrubbed
Kosher salt
Crème fraiche and best-quality caviar and/or salmon roe, for serving

Steps:

  • Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
  • Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

CORNMEAL AND SHALLOT MADELEINES WITH CRèME FRAîCHE AND CAVIAR



Cornmeal and Shallot Madeleines with Crème Fraîche and Caviar image

Categories     Dairy     Fish     Bake     Cocktail Party     Cornmeal     Sour Cream     Shallot     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 9

1/3 cup minced shallot
2 tablespoons cold unsalted butter
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1 large egg, beaten lightly
1/4 cup crème fraîche or sour cream plus additional as a topping
3 tablespoons water
about 2 ounces of caviar

Steps:

  • In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well.
  • On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400°F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400°F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar.

CAVIAR SANDWICH



Caviar Sandwich image

I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most-the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn't make you feel pretty giddy, too.

Provided by Gabrielle Hamilton

Categories     easy, lunch, quick, snack, sandwiches, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup crème fraîche
3 scallions, thinly slivered on the bias, about 4 tablespoons
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
3 eggs
8 slices white sandwich bread, preferably Pepperidge Farm "Very Thin"
2 to 3 tablespoons soft butter
2 ounces caviar
2 tablespoons chives, minced

Steps:

  • In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
  • Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
  • Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
  • Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
  • Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
  • Evenly dot the caviar on top of the chopped egg.
  • Sprinkle chives on top of the caviar.
  • Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • For a vegetarian alternative, use smoked tofu or tempeh instead of caviar.
  • If you don't have crème fraîche, you can substitute sour cream or plain yogurt.
  • To make your own caviar, you can use a food processor to blend together hard-boiled eggs, capers, onions, and lemon juice.
  • For a more elegant presentation, you can serve the tartlets on a bed of arugula or watercress.

Conclusion:

Caviar and crème fraîche tartlets are a delicious and easy-to-make appetizer that is perfect for any occasion. With their combination of salty, creamy, and briny flavors, these tartlets are sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give these caviar and crème fraîche tartlets a try. You won't be disappointed!

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