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Apricot Creme Tart

Swatym's picture
Apricot Cream Tart made dried apricot jam,phyllo leaves & tofu.Apricot Cream Tart is layered with apricot halves,covered with melted chocolate.
Ingredients
  Phyllo leaves 8
  Dried apricots 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Agar agar 1⁄2 Teaspoon
  Tofu 8 Ounce
  Vanilla 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Canned apricot halves 16 Ounce
  Apricot jam 1⁄4 Cup (4 tbs)
  Melted chocolate 1 Ounce
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Sweet
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Interest: 
Everyday, Kids
Preparation Time: 
8 Minutes
Cook Time: 
80 Minutes
Ready In: 
88 Minutes
Servings: 
1

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