Coffee Vino Cotto Chocolate Tart with Bitter Oranges

INGREDIENTS

Sour Cream Pastry

  • 85ml Sour Cream
  • 170g Plain Flour
  • 170g Butter

Filling

  • 200g Dark Chocolate 70% cocoa
  • 100ml Cream
Print Recipe

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Wrap the dough in plastic film and refrigerate for 20 minutes before using.

If you are making a large tart: Spray a 26 centimetre x 8 centimetre x 4 centimetre tin. Cut pastry into a 34 centimetre x 15 centimetre rectangle.

If you are making small tarts: Cut into 10.5 centimetre discs and place into cupcake tins (spray tins first). Each small tart takes 45g of mixture.

For both size tarts: Blind bake at 220C with weights for 15 minutes. Remove weights and return to oven for 10 minutes.

Melt chocolate gently over a bain marie (make sure no water gets into the chocolate).

Warm the cream and Coffee Vino Cotto together in the microwave, gently (approximately 50 seconds).

Mix cream mixture into chocolate mixture until smooth. Pour into tart shells and allow to cool at room temperature for 2 hours.

Once set, top the tart with Bitter Oranges in Verjuice Syrup.