20 small baskets
175 g of sifted flour (6 oz)
¼ tsp of salt
1 ½ tsp of sugar
90 g of cold butter (3 oz)
2 tbsp of water or cold white wine
Sesame seeds (optional)
100 g (3.5 oz) of Philadelphia cheese
50 g (1.8 oz) of Black River Caviar
Mix the flour, the salt, the sugar, the butter, and the sesame seeds in a bowl.
Cut the butter with two knives into the dry ingredients until crumbs form.
Add the yolk to the mixture and mix with a wooden spoon. If necessary, add the water or white wine (½ tbsp at a time) until the mixture starts to come together.
Mix the ingredients by hand until well incorporated.
Knead the dough on a floured surface until smooth.
Suggestion: use cold ingredients to make the dough. It can be prepared two days in advance, wrapped in plastic wrap, and refrigerated.
Roll out the dough until it is 3 mm (0.1 in) thick. Cut out 4.5 cm (1.8 in) diameter pieces using a star cutter or one with ridges. Place them in mini muffin cups. Prick the base with a fork and bake at 200 °C (400 °F) for approximately 10 minutes, until firm.
Place the tartlets on a rack.
Add the cream cheese using a piping bag or a medium plastic tube.
On a square china dish, arrange the tartlets, a scoop of cream cheese and, lastly, a tsp of caviar.