Apricot Creme Tart
Ingredients| 8 each leaves phyllo 1 cup dried apricots 1/2 cup honey 2 cup water 1/2 tsp agar-agar powder 8 oz tofu 1/2 tsp vanilla 2 tbsp lemon juice 16 oz can apricot halves 1/4 cup apricot jam 1 oz melted chocolate, optional |
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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.
Servings:
6
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RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon, leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter, combine the dry ingredients in a bowl and whisk in the (Upload by user)
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