Caviar Tartlets with Imperial Gold: 10-Piece Assembly

Ten small savoury tartlet shells, a stable crème fraîche filling and one 20g tin of Imperial Gold Special Reserve make 10 two-bite canapés. Each tartlet receives one tenth of the filling and 2g of caviar, so the full tin is allocated without guessing.

• Yield: 10 tartlets
• Serves: 5 guests at 2 each
• Dairy base: 80g before adding herbs and zest

Ingredients

Choose shells described as savoury and ready to fill. Pack sizes, dimensions and allergens differ by maker; this recipe uses 10 shells but does not assume they are sold in a 10-piece pack.

Equipment

• Digital scale
• Small bowl and flexible spatula
• Piping bag with plain nozzle, or two teaspoons
• Fine grater
• Cooling rack and flat serving tray
• Clean caviar spoon

Assembly method

1. Check the cases. Discard any cracked shells and make sure the remaining 10 are fully cool and dry. If their pack requires refreshing in the oven, follow that instruction and cool them completely.
2. Build a firm filling. Beat 40g cream cheese until smooth. Fold in 40g crème fraîche, the lemon zest, half the chives and optional pepper. Avoid overmixing once the mixture is uniform.
3. Portion by weight. Divide the finished filling equally between ten shells, using about 8g dairy base plus its share of herbs and zest in each. Keep the surface just below the rim so the caviar has a stable seat.
4. Chill briefly if needed. If the filling softens during piping, place the tray in the fridge until the mounds hold their shape. Keep the caviar sealed meanwhile.
5. Finish at service. Place 2g Imperial Gold on every tartlet. Add the remaining chives around the edge and move the tray directly to the table.

Protecting the crisp shell

The tartlet begins to absorb moisture as soon as it is filled. Keep shells, filling and caviar as separate chilled or dry components until the serving window. Do not brush the shell with butter unless the specific shell can be reheated afterwards, because an unbaked layer can make the interior greasy rather than protective.

Targeted fixes

• The filling slumps: use full-fat cream cheese, keep the 1:1 ratio and chill the filled shells briefly before adding caviar.
• The shells soften quickly: shorten the assembly lead time and place them on a dry tray rather than a damp garnish.
• Caviar falls from the top: leave a shallow hollow in each filling portion instead of creating a pointed peak.
• Shells vary in size: prioritise 2g of caviar per piece and adjust the dairy filling slightly rather than overfilling smaller cases.

Allergens and storage

The dish contains fish and milk. Tartlet shells commonly contain wheat, gluten and sometimes egg, but the exact allergens depend on the pack chosen. Check all current labels. Store the caviar and dairy products as their packs direct, keep filled tartlets chilled until service and serve promptly. This method does not establish a crispness or food-safety period for leftovers.

Count dairy base and finished filling separately

The 40g cream cheese plus 40g crème fraîche makes 80g dairy base. Zest, chives and pepper add to the finished weight, so divide the entire mixture into ten portions rather than calling the final filling exactly 80g. The caviar allocation stays 2g per tartlet, or 20g overall.

Current pack purchase and a larger tray

The available 20g Imperial Gold tin was £38 and the 170g crème fraîche pot £6 at the 12 October 2026 catalogue check. Those purchased packs total £44 before cheese, shells and checkout charges. This recipe uses 40g cream, leaving 130g in the pot under its own label instructions.

For twenty tartlets at the same allocation, use 40g caviar, 80g cream cheese and 80g cream, with doubled herbs and twenty shells. Two 20g tins provide the caviar exactly; one 50g tin would leave 10g. Choose the basket and opening sequence deliberately.

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