Apricot Crème Tart

Recipe Ingredients

8		Leaves phyllo
1 cup	237ml	Dried apricots
1/2 cup	118ml	Honey
2 cups	474ml	Water
1/2 teaspoon	2.5ml	Agar-agar powder
8 oz	227g	Tofu
1/2 teaspoon	2.5ml	Vanilla
2 tablespoons	30ml	Lemon juice
1 can		Apricot halves
1/4 cup	59ml	Apricot jam
1 oz	28g	Melted chocolate - optional

Recipe Instructions

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

Dissolve agar-agar powder in 2 tb water and add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla and lemon juice and process until smooth. Pour into the crust. Drain canned apricot halves and arrange on the pie.

Melt jam and brush on top of tart. If desired, melt chocolate and drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

Source:
Endon Waycott

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