(I use Maggie Beers Sour cream Pastry Recipe which is):
200g cold unsalted butter250g Plain Flour½ cup of Sour cream
½ cup of Nannygoat Junction Goat Chevre Cheese¼ cup of Porongurup Pure cream, whipped until soft peaks4/5 fresh peaches, washed, stoned and sliced thicklySugarFruit liqueur of choice
Blind bake your pastry shell.
Remove Paper and weights to crisp for last 5 minutesThickly slice your fruit and marinate in your favourite liqueurWhen pastry shell is cool, fill with gently creamed together cheese and cream and then top with fruit slices. Ready to serve