Chocolate Sour Cream Tart

Sweet paste Chocolate tart mix

280g Plain flour 225g White chocolate

150g Butter (from the fridge) 150ml Sour cream

90g Icing sugar 45g Egg yolks

1 Egg (whole)

30g Ground almonds 110g Dark chocolate

110g Milk chocolate

275ml Sour cream

Sweet pastry

Place the cold butter and sieved flour into a bowl and rub in the butter until a sandy texture is achieved. Add the icing sugar and ground almonds mix then add in the whole egg.

Place the mix onto table and knead to smooth paste, before resting for 30 minutes in the fridge.

Tart

Line a 20cm tart ring with the pastry and chill in fridge.

Bake the tart blind and when cooked paint the tart's interior with egg wash.

Melt the milk and dark chocolate and hold.

Mix the sour cream which should be at room temperature with the egg yolks. Slowly add the sour cream mix to the chocolate which should be warm to the touch.

Reserve and do the same with the white choclate mix.

Marble the two mixes together into the pastry case.

Bake at 150C, for about 45 minutes

Allow to cool at room temperature.