Chocolate Apricot Tart
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Sugar1 tsp
Salt (fine)2 tbsps
Unsalted Butter2 tbsps
Vodka1 cup
Brandy1 cup
Half-And-Half3 large
Egg Yolk1 cup
Heavy CreamDirections:
1
For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground
2
Add the butter and pulse until the mixture resembles a coarse meal
3
Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough
4
Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes
5
Turn the dough out into a 9-inch tart pan with a removable bottom
6
Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan
7
Freeze until firm, about 30 minutes
8
Preheat the oven to 375 degrees F
9
Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice
10
Bake until the crust sets, about 20 minutes
11
Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer
12
Let cool
13
For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl
14
Cover and microwave for 2 minutes, and then set aside to plump
15
Put the chocolates in a medium bowl
16
Heat the half-and-half in a small saucepan over medium heat
17
Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream
18
Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute
19
Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth
20
Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth
21
Spread 3/4 cup of the mixture over the bottom of the crust
22
Top with the chocolate mixture
23
Cover loosely and refrigerate until set, about 3 hours or up to overnight
24
Meanwhile, whip the cream until it barely holds soft peaks
25
Whisk in the remaining apricot mixture to make a smooth thick cream
26
Cover and refrigerate until ready to use
27
To serve, pipe or spoon small dollops of the cream around the edge of the crust