Sesame crown with cream cheese and caviar



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)
1 yolk
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.