Caviar Tartlets

1. 1

   Preheat the oven to 375F.

2. 2

   On a lightly floured surface, roll out the pastry with a floured rolling pin to 1/8 inch thick.

3. 3

   Use a 2-inch cookie cutter or a drinking glass to cut out 24 circles from the pastry.

4. 4

   You may have to gather up the scraps and roll out the pastry again.

5. 5

   Press each circle into a cup of a small-cup (1 1/2-inch size) muffin tin.

6. 6

   Prick the bottoms of the tartlet shells with a fork, line each with aluminum foil, and fill with dried beans, pie weights, or rice.

7. 7

   Bake until the edges are golden and the shells are baked through, about 15 minutes.

8. 8

   (If they are not baked properly, remove the foil and pie weights, and bake for 5 minutes more.

9. 9

   Cool completely and remove from the tins.

10. 10

    In a small bowl, mix together the creme fraiche, lemon juice, and dill.

11. 11

    Spoon about 1/2 teaspoon of the creme fraiche mixture into each tartlet.

12. 12

    Top with some caviar and garnish with a dill sprig.

No additional tips available.