Caviar Tart Recipe

Name: Caviar Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup sour cream; 8 hard-boiled large eggs, finely chopped; 1/2 cup finely chopped onion (1 medium); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 2 tablespoons finely chopped fresh dill; 2 teaspoons finely grated fresh lemon zest; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons finely chopped fresh chives; 7 oz black lumpfish caviar (see cooks' note below); Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally; a 9-inch nonstick springform pan; a small offset spatula

Servings: persons

3/4 cup sour cream
8 hard-boiled large eggs, finely chopped
1/2 cup finely chopped onion (1 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh chives
7 oz black lumpfish caviar (see cooks' note below)
Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally
a 9-inch nonstick springform pan; a small offset spatula

1
Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.
2
Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.
3
Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.
4
Spread drained sour cream evenly over egg mixture with offset spatula.
5
Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup sour cream, 8 hard-boiled large eggs, finely chopped, 1/2 cup finely chopped onion (1 medium), 3/4 stick (6 tablespoons) unsalted butter, melted and cooled, and more.

Yes, Caviar Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caviar Tart

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