-
1
Preheat oven to 350 F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
-
2
Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs.
-
3
In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan.
-
4
Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
-
5
Shell shrimp and if desired devein.
-
6
In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander.
-
7
Rinse shrimp under cold water and pat dry.
-
8
Coarsely chop shrimp.
-
9
If using red lumpfish caviar, in a fine sieve rinse and drain well.
-
10
In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream.
-
11
In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften.
-
12
Heat gelatin mixture over low heat, stirring, until gelatin is dissolved.
-
13
Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
-
14
Pour filling into crust, spreading evenly.
-
15
Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day.
-
16
Garnish tart with chives.
