Apricot Creme Tart
|Dried apricots||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Agar agar||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Canned apricot halves||16 Ounce|
|Apricot jam||1⁄4 Cup (4 tbs)|
|Melted chocolate||1 Ounce|
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.