Sift the flour, add the butter, salt and knead. Add the egg yolks and knead a dough. The dough must not stick to your hands.
Cool it for about 30 min. by wrapping it in plastic wrap and putting it in the fridge.
Pull apart the ready dough into balls, roll them out and cover the walls of metal tartlet forms with them.
Bake in a 374°F (190 °C) oven until reddened.
Remove the baked tartlets from the forms. Arrange them in a suitable platter.
Beat the cream cheese and sour cream to a thick creamy mixture.
Fill a pastry bag with the salty cream and spray it over the tartlets.
Garnish with green olives and pieces of red pepper.