1 sheet of tart crust of your preference (unbaked)
4 hard-boiled eggs
200g creamy cheese
2-4 tablespoons lemon juice
2 small vials of red caviar or pickled capers
1/2 cup chopped green onions
1 sheet of tart crust of your preference (unbaked)
4 hard-boiled eggs
200g creamy cheese
2-4 tablespoons lemon juice
2 small vials of red caviar or pickled capers
1/2 cup chopped green onions
Prepare the tart crust
Roll out two rectangles to 15 x 30 cm
Raise the edges, about 1 cm
Use your fingers to give the edge a wavy shape
Bake in a moderate oven
Remove from the oven and let cool
While that cools, shell the hard-boiled eggs
Beat the egg whites until stiff and pass the yolks through a sieve. Reserve
Blend the creamy cheese with lemon juice
Spread evenly over the two baked tart crusts
On top, arrange two rows of chopped egg whites, caviar or pickled capers (1 vial), 2 sieved yolks, and 1/4 cup chopped green onions
Repeat the ingredients for the second crust
Chill in the refrigerator
To serve, cut into slices
Note: As caviar is very expensive and difficult to find, you can also use pickled capers
Serves 10-12 people.
