Brik Tartlets with Chive–Lemon Whipped Ricotta & Osetra Caviar
Delicate, golden brik-dough tartlets filled with silky chive-lemon whipped ricotta and topped with Osetra caviar. Crisp, airy, salty, creamy
the perfect elegant bite for hosting or celebrations.
SERVINGS:
12–16 tartlets (depending on cutter size)
INGREDIENTS
Brik Tartlet Shells
6–8 sheets brik dough (or diouls)
Melted butter or neutral oil, for brushing
Flaky sea salt, optional
Chive–Lemon whipped ricotta
1 cup whole-milk ricotta
2–3 tablespoons heavy cream
Zest of ½ lemon
1 tablespoon finely minced chives
Salt, to taste
To Finish
1–2 ounces Osetra caviar
Extra chives, finely sliced
Lemon zest, optional
METHOD
1. Make the Brik Tartlet Shells
Preheat oven to 350°F (175°C).
Stack 2 sheets of brik dough and brush lightly with melted butter or oil.
Cut into rounds using a cookie cutter or ring mold (2½–3 inches works best).
Press each round into a mini muffin tin or over the backside of the tin to form little cups.
Brush edges lightly with butter/oil.
Bake 8–10 minutes, or until crisp and golden.
Cool completely before filling.
2. Make the Chive–Lemon Whipped Ricotta
In a food processor or bowl, combine ricotta, heavy cream, lemon zest, and a pinch of salt.
Whip until very smooth, fluffy, and light — about 30–60 seconds.
Fold in the minced chives.
Taste and adjust salt or lemon zest.
Transfer to a piping bag (or use a spoon).
3. Assemble the Tartlets
Pipe or spoon whipped ricotta into each cooled brik shell.
Top with a small spoonful of Osetra caviar.
Garnish with additional chives or a touch of lemon zest if desired.
Serve immediately so the shells stay crisp.
CHEF’S NOTES
Ricotta matters:
Use a high-quality, whole-milk ricotta for the creamiest texture.
Brik dough tip:
Keep sheets covered with a towel to prevent drying out while you work.
Make-ahead:
Shells can be baked a day ahead and stored airtight. Fill just before serving.
Other toppings:
Works beautifully with trout roe, smoked salmon roe, or a dot of lemon oil.
