RECIPES
Sour cream pastry
15 minutes, plus refrigeration time
Preparation time
Makes 1 tart
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INGREDIENTS

200 g unsalted butter, chilled and cut into 1 cm cubes

250 g (1 ⅔ cups) plain flour

125 ml sour cream

METHOD

  1. Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs.
  2. Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball.
  3. Remove from the food processor and bring the mixture together using your hands on a floured benchtop.
  4. Wrap the dough in cling wrap and refrigerate for 20 minutes.
  5. Grease a 35 cm x 10 cm rectangle or 26 cm round tart tin.
  6. Use for quiches and other dishes using the Intensive Bake function.

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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