Step 1: To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Step 2: Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Step 3: Wrap the dough in plastic film and refrigerate for 20 minutes before using.

Step 4: 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.

Step 5: 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.

Step 6: For both size tarts: Blind bake at 220C with weights for 15 minutes. Remove weights and return to oven for 10 minutes.

Step 7: Melt chocolate gently over a bain marie (make sure no water gets into the chocolate).

Step 8: Warm the cream and Coffee Vino Cotto together in the microwave, gently (approximately 50 seconds).

Step 9: Mix cream mixture into chocolate mixture until smooth. Pour into tart shells and allow to cool at room temperature for 2 hours.

Step 10: Once set, top the tart with Bitter Oranges in Verjuice Syrup.