serves
6
prep
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Savoury Tarts
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 12 mini round tart shells
- 200 g crème fraîche
- 4 - 5 tsp yuzu juice, to taste
- 60 g Osetra caviar, or salmon roe
- 1 bunch chives, finely sliced
Instructions
- Arrange the tart shells on a large serving platter.
- Combine the crème fraîche and yuzu juice in a medium mixing bowl and whisk until smooth. Taste and add a little extra yuzu juice if you prefer. Spoon the yuzu crème fraîche into a piping bag or resealable ziplock bag and use kitchen scissors to snip the tip.
- Pipe ½ tbsp of the yuzu crème fraîche into half one side of the tart shell, then spoon ½ tsp caviar on the other side. Sprinkle with chives and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Savoury Tarts
