- 20 pre-cooked shortcrust pastry tartlet shells
- 100 g of butter
- 200 g of caviar
- 2 Costa d’Amalfi Lemons PGI
Put the butter into a bowl, and mix it with two dashes of Costa d’Amalfi Lemon juice till it becomes soft.
Cut both ends of one Costa d’Amalfi Lemon and throw them away. Stand the Costa d’Amalfi Lemon upright, slice it in half, and remove the seeds. Cut each half of the Costa d’Amalfi Lemon into slices, and divide each slice into two small triangles.
Fill the tartlet shells with the butter cream, add the caviar and garnish with one of the small Costa d’Amalfi Lemon triangles.