Chocolate Sour Cream Tart
by Kenneth Hett
Sweet paste Chocolate tart mix
280g Plain flour 225g White chocolate
150g Butter 150ml Sour cream
90g Icing sugar 45g Egg yolks
1 Egg (whole)
30g Ground Almonds 110g Dark chocolate
110g Milk chocolate
275ml Sour cream
45g Egg yolks
Sweet pastry
Place the cold butter and sieved flour into a bowl and rub in the fat until a sandy texture is achieved. Add sugar and ground almonds mix then add the whole egg. Place onto table and knead to smooth paste - rest 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 wash with egg wash.
Melt the 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 touch. Reserve and do the same with the other batch.
Marble the two mixes together into the pastry case.
Bake at 150°C, for about 45 minutes or until ready
Allow to cool at room temperature.
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