Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted European-style butter, ice-cold and cubed
  • 1 large egg yolk
  • 0.5 tsp fine sea salt
  • 3 tbsp ice water
  • 8 oz full-fat cream cheese, softened
  • 4 oz mascarpone cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, microplaned
  • 2 tbsp fresh chives, finely minced
  • 0.25 tsp white pepper
  • 3 oz high-quality caviar (Osetra or Sevruga)
  • 4 sprigs fresh dill

Instructions:

  1. Pulse the flour, salt, and cold butter in a food processor until the mixture resembles coarse sand.
  2. Add the egg yolk and ice water one tablespoon at a time, pulsing until the dough just holds together.
  3. Press the dough into a 9-inch tart pan with a removable bottom and chill in the refrigerator for 30 minutes.
  4. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and pie weights. Bake for 15 minutes.
  5. Remove weights and parchment; bake for an additional 5 minutes until the crust is a deep mahogany gold. Let cool completely.
  6. In a mixing bowl, use an electric hand mixer to whip the cream cheese, mascarpone, lemon juice, zest, chives, and white pepper until aerated and fluffy.
  7. Spread the filling evenly into the cooled tart shell using an offset spatula.
  8. Top with chilled caviar and garnish with fresh dill sprigs before serving.