Apricot Creme Tart

Apricot Creme Tart Category Chocolate 
Views 47921 
Ratings
Comments 3999 
Ingredients And Procedures

8 ea Leaves phyllo

1 c Dried apricots

1/2 c Honey

2 c Water

1/2 ts Agar-agar powder

8 oz Tofu

1/2 ts Vanilla

2 tb Lemon juice

16 oz Can apricot halves

1/4 c Apricot jam

1 oz Melted chocolate, optional

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer

to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Enter text shown below:

Comments :

Table 'newrecip_recipes.comments' doesn't exist