|Finely crushed graham cracker crumbs/Finely crushed shortbread crumbs||2 2/3 Cup (42.67 tbs)|
|Finely chopped walnuts||1/4 Cup (4 tbs)|
|Butter||1/4 Cup (4 tbs) , melted|
|Butter||1 Teaspoon (Additional For Greasing)|
|Dried apricots||1 Cup (16 tbs) , soaked in boiling water for 2 hours|
|Powdered gelatin||1 Tablespoon|
|Natural yogurt||2/3 Cup (10.67 tbs)|
|Apricot jam||2 Tablespoon|
1) Mix together the crumbs and walnuts and the melted butter.
2) Evenly press the mixture over the base and up the sides of an 8-inch loose-based metal tart pan a ceramic quiche dish.
3) Cover the mixture and place in the fridge while making the filling.
4) Drain the apricots and reserve 2/3 cup of the soaking liquid.
5) Into a small heatproof bowl, put 2 tablespoons of the liquid and sprinkle over the gelatin. Leave to soak for about 5 minutes, till spongy and then stand in a bowl in a pan of gently simmering water for about 2 minutes, occasionally stirring, till the gelatin has dissolved.
6) In the meantime, keep 3 apricots aside for garnish and puree the remaining , along with the soaking liquid, in a blender.
7) Pour the puree into a bowl and stir in the dissolved gelatin.
8) Stir in the yogurt lightly to give a swirled effect.
9) Uncover the crumb shell and spread the jam all over the base. Spoon the apricot yogurt filling and put the flan back in the fridge for about 2 hours, till the filling is set.
10) If using a tart pan, remove the sides carefully and unmold the preparation onto a serving plate. Slice the reserved apricots lengthwise, arrange them attractively in a star pattern in the center and serve the flan while it is still chilled. Makes a good dessert.