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Black and White Chocolate Macaroon Tart
Shell: Line bottom of a tart pan with parchment or wax paper. Combine all above ingredients. Put into tart pan. Bake at 375 degrees for 20 minutes.
Filling: Melt white chocolate. Combine with sour cream. Set aside. Over double boiler, heat and stir yolks and heavy cream until thick. Add dark chocolate and heat until melted. Remove from heat and add rum. Spoon into tart shell: One dollop white, one dollop dark. Continue all around the shell. When all in, swirl with knife until marbled. Chill.
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