Soured cream tarts are real classics. When combined with fruit, they are a particular delight and popular among kids and grownups alike.
Our mandarin and soured cream tart is sure to appeal to your indulgent side. The fruity and creamy combination of juicy mandarins, fine soured cream and a delicious shortcrust pastry base made with wholemeal flour makes this version a real tasty treat. In just a few steps, you can enchant your family or friends with this classic!
What else you’ll need
For the dough:
100 g soft butter
1 medium egg
For the filling:
1 tin mandarins (drained net weight 480g)
400 g soured cream
Preheat a conventional oven to 180°C (fan approx. 160°C).
Drain the mandarins thoroughly using a sieve. Collect the juice and measure 350 ml.
Now put the baking mix, soft butter and egg into a mixing bowl and make into crumbs using a hand mixer (whisk) on the lowest setting. Put the crumbs in a springform tin (26 cm in diameter) lined with baking paper and press down firmly on the base and edge, creating an edge around 2 cm tall.
Then put the cream powder, sour cream and mandarin juice into a mixing bowl and mix with a hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 2 minutes, until creamy. Fold the mandarins in carefully.
Spread the mixture evenly over the base for baking and smooth out. Bake the cake in the bottom third of the preheated oven for around 60 minutes.